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Grubbin' Spicy Chicken Soup Recipe

Ingredients

How to make it

  • 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.
  • Notes Make this soup 1 day ahead of time--the flavors meld and become more intense the next day. I cut the bell peppers down to 2 ½ cups and the jalapeno to 1 tablespoon. It needs more broth because it comes out to be more of a stew consistency the way it is. It also takes two pans. One skillet and one stock pot.

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The Cook

Semigourmet53 Duluth, Georgia

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