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 jalapeno 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

Heat oil in a large nonstick skillet over medium heat. Add the onion
and next 4 ingredients (onion through garlic); saute 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, jalapeno, 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. Yield: 8 servings
(serving size: 1-1/2 cups soup and 1 tablespoon sour cream).
Note: Make this soup 1 day ahead of time–the flavors meld and become
more intense the next day.