Grubbin' Spicy Chicken Soup

Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 22%
  • Fat: 9.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2g
  • Protein: 22.4g
  • Carbohydrate: 56.1g
  • Fiber: 10.9g
  • Cholesterol: 37mg
  • Iron: 4.7mg
  • Sodium: 990mg
  • Calcium: 109mg


  • 1 tablespoon olive oil
  • 1 cup diced sweet onion
  • 2 tablespoons chili powder
  • 1 tablespoon grated orange rind
  • 1 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fresh orange juice
  • 4 (10 1/2-ounce) cans low-salt chicken broth, divided
  • 2 cups red bell pepper strips
  • 1/3 cup (1-inch) julienne-cut carrot
  • 1/3 cup diced seeded Anaheim chile
  • 2 tablespoons diced seeded jalapeño pepper
  • 1/2 teaspoon salt
  • 4 cups coarsely chopped green cabbage
  • 4 cups vegetable juice
  • 1 cup uncooked wild rice
  • 1 tablespoon chili powder
  • 4 plum tomatoes, each cut onto eight wedges
  • 3 cups drained canned navy beans
  • 1/2 cup low-fat sour cream


  1. Heat oil in a large nonstick skillet over medium heat. Add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender. Stir in chicken and orange juice; bring to a boil. Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly. Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chile, jalapeño, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside.
  2. Combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 tablespoon chili powder, and tomatoes in a large Dutch oven; bring to a boil. Reduce heat, and simmer 20 minutes. Add chicken mixture and beans; cook an additional 45 minutes. Serve with sour cream.
  3. Note: Make this soup 1 day ahead of time--the flavors meld and become more intense the next day.
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