Grubbin' Spicy Chicken Soup

Ingredients

• 0.3 cup anaheim chile diced seeded
• 2 cups bell pepper strips red
• 3 cups navy beans canned drained
• 0.3 cup julienne-cut carrot (1-inch)
• 1 tablespoon chili powder 
• 2 tablespoons chili powder 
• 2 cups chicken breast shredded cooked
• 1 teaspoon pepper red crushed
• 4  garlic cloves minced
• 4 cups cabbage green coarsely chopped
• 2 tablespoons jalapeno diced seeded
• 0.5 cup cup heavy whipping cream sour low-fat
• 42 ounce low-salt chicken broth divided canned
• 1 tablespoon olive oil 
• 0.5 cup orange juice fresh
• 1 tablespoon orange rind grated
• 4  plum tomatoes 
• 0.5 teaspoon salt 
• 1 cup onion diced sweet
• 4 cups vegetable juice 
• 1 cup rice wild uncooked

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add the onion and next 4 ingredients (onion through garlic); saut 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.
3. Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chile, jalapeo, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside.
4. 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.
5. Add chicken mixture and beans; cook an additional 45 minutes.
6. Serve with sour cream.
7. Note: Make this soup 1 day ahead of time--the flavors meld and become more intense the next day.