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.
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.
Note: Make this soup 1 day ahead of time--the flavors meld and become more intense the next day.
I have been making this recipe for many years. It does take some time but I streamlined it this time by buying the carrots and cabbage pre chopped. Just finished making it and can't wait to eat it for lunch all week!
I have been making this soup at least once a year since the year since the recipe came out. Absolutely love it!! Not only is it super healthy but it is delicous and filling. I add diced or crushed tomatoes and more chicken.
Neither my husband nor I cared for this. It was spicy, like the title says, but there was almost no chicken at all. We can usually improve on dishes that we do not care for but this one will take a lot of help.