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1/1 Photo of Mouthful of Spice Chicken Vegetable Soup
I usually make a nice Chicken Tortilla Soup recipe that I got from Taste of Home, but this particular night, I wanted something a little different. I had a couple containers of arugula in my refrigerator and wanted to see if I could use that in the soup recipe.....I did! This soup really is quite spicy, but I am approximating on all the spice and vegetable amounts. Please feel free to alter the spices and veggie content to your liking. As I have it right now, there remains a nice heat in my mouth after a couple bites but not so much so that I am feeling a need for bread or milk. ;) Note--you can definitely leave the chicken out to have just a vegetarian soup; the vegetables are the main appearance here, not the chicken! You could also very easily add tofu cubes to the soup instead of the chicken. If you try this, I do hope you enjoy it and find it as simple as I did to make.
Units: US | Metric
Serving Size: 1 (320 g)
Servings Per Recipe: 6
The following items or measurements are not included:
diced tomatoes with lime and cilantro