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“I got this recipe from Cooking Light magazine. This is a wonderful fall soup.”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender.
  3. Stir in chicken and orange juice; bring to a boil.
  4. Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly.
  5. Add 1 can broth; bring to a boil.
  6. Stir in the bell pepper, carrot, Anaheim chile, jalapeno, and salt.
  7. Cook over medium heat 15 minutes or until vegetables are tender.
  8. Set aside.
  9. Combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 tablespoon chili powder, and tomatoes in a large Dutch oven; bring to a boil.
  10. Reduce heat, and simmer 20 minutes.
  11. Add chicken mixture and beans; cook an additional 45 minutes.
  12. Serve with sour cream.

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