1 TBS Olive Oil
1 Cup Diced Onion
2 TBS Chili Powder
1 TBS Grated Orange Rind
1 Tsp Red Pepper
7 Garlic Cloves
2 Cups Cooked Chicken
42 Ozs. Chicken Broth
2 Cups Red Pepper Strips
1/3 Cup Cut Carrots
½ Cup Orange Juice
Juice from 2 Limes
2 TBS Diced Jalapeno Pepper
4 Cups Chopped Cabbage
4 Cups Vegetable Juice
2 Cups Cooked Wild Rice
1 TBS Chili Powder
6 Roma Tomatoes
3 Cans Cannellini Beans

Bake chicken at 450 degrees for 20 minutes. Cool and shred and coat with lime juice. Heat oil in skillet and sauté onion and garlic until tender. Add 1 can of broth and stir in all peppers. Cook for 15 minutes, stir in orange juice and put into a large stock pot. Add remaining broth, cabbage, vegetable juice, rice, chili powder and tomatoes. Bring to a boil and reduce to a simmer for 55 minutes. Add chicken, remaining beans and cook for 5 more minutes. Serve and enjoy!