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Spicy Chicken Chili
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Categories: Chicken, Chilies, Low fat, Soups, Southwestern Recipes
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Total Time: 1 hrs. 50 min.
Preparation Time: 30 min.
Simmering Time: 1 hrs. 20 min.

The spicy/ sweet combination and the inclusion of orange juice made this soup a must try. The results were unusual, but great. You'll have plenty of soup. Portion sizes are extremely generous with only 16% of calories from fat. This makes an excellent choice for weight watchers.

1 tablespoon olive oil
1 cup sweet onions - diced
2 tablespoons chili powder
1 tablespoon orange rind - grated
1 teaspoon crushed red pepper
4 cloves garlic - minced
2 cups cooked chicken breast halves - shredded
1/4 cup orange juice
42 ounces low sodium chicken broth
2 cups bell pepper - sliced
1/3 cup carrot - julienned
1/3 cup Anaheim chili pepper - diced
2 tablespoons jalapeno - diced
1/2 teaspoon salt
4 cups cabbage - coarsely chopped
4 cups vegetable juice cocktail
1 cup wild rice
1 tablespoon chili powder
4 plum tomatoes - sliced
3 cups navy beans, canned - drained
1/2 cup lowfat sour cream

Heat oil in a large nonstick skillet over medium heat. Add onion, chili powder, orange rind, red pepper, and garlic; saute until the onion is tender (4 minutes). Stir in chicken and orange juice; bring to a boil. Cook until almost all of the liquid is evaporated, stirring constantly (2 minutes). Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chili, jalapeno, and salt. Cook over medium heat until the vegetables are tender (15 minutes). Set aside.

Combine 3 remaining cans broth, cabbage, vegetable juice, rice, chili powder, and tomatoes in a large Dutch oven; bring to a boil. Reduce heat, and simmer for 20 minutes. Add chicken mixture and beans.; cook an additional 45 minutes. serve with sour cream.


Calories: 400 Calories From Fat: 16%
Protein: 35g Carbohydrate: 56g
Cholesterol: 43mg Sodium: 1420mg


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