Serves 8

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced 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 canned vegetable juice
• 1 cups uncooked wild rice
• 1 tablespoon chili powder
• 4 plum tomatoes, each cut into 8 wedges
• 3 cups navy beans, rinsed and drained
• 1/2 cup sour cream

Preparation: 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 1 tablespoon sour cream.