SPICY CHICKEN SOUP

1 T. olive oil
1 c. onion, diced
2 T. chili powder
1 T. orange rind, grated
1 t. crushed red pepper
4 garlic cloves, minced
2 c. chicken breast, cooked & shredded
1/2 c. fresh orange juice
4 (10 1/2-ounce) cans chicken broth, divided
2 c. red bell pepper strips
1/3 c. julienne-cut carrot
1/3 c. Anaheim chile, diced & seeded
2 T. jalapeño pepper, diced & seeded
1/2 t. salt
4 c. green cabbage, coarsely chopped
4 c. vegetable juice
1 c. wild or brown rice, dry
1 T. chili powder
3 c. navy beans, drained & rinsed

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, and 1 tablespoon chili powder 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.

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Adapted from a Cooking Light recipe.