Mouthful of Spice Chicken Vegetable Soup

READY IN: 45mins


  • 2
    cups carrots, chopped
  • 12 - 34
    cup celery, chopped
  • 1
    tablespoon minced onion
  • 2
    teaspoons minced garlic
  • 1
    teaspoon chili powder
  • 34
    teaspoon cumin
  • 12
    teaspoon lemon pepper
  • 42
    ounces fat-free low-sodium chicken broth (three 14-oz cans)
  • 1
    large tomatoes
  • 12
    small onion
  • 10
    ounces rotel original diced tomatoes
  • 10
    ounces rotel diced tomatoes with lime and cilantro
  • 12 12
    ounces 98% fat free chicken breasts, chopped (you can use canned, but I would recommend emptying chicken into strainer first and rinsing thoroughl)
  • 34
    cup frozen corn (again, if you use canned, please rinse well to get rid of that sodium!)
  • 2 12
    ounces fresh arugula


  • In medium saucepan, pour one can of chicken broth, carrots, celery, minced onion, garlic, Rotel lime and cilantro diced tomatoes, chili powder, cumin, lemon pepper and bay leaf.
  • Simmer for about 20 minutes, or until carrots are tender.
  • Meanwhile, slice the tomato and onion into quarters.
  • Broil the tomato and onion for five minutes (sprayed with nonstick spray or rubbed with 1/2 teaspoons oil, whichever you prefer) or until tender; puree the tomato and onion with the other can of Rotel tomatoes.
  • When carrots are tender, add the 2nd can of chicken broth, the pureed tomato mixture, chicken, corn, and arugula.
  • Let the soup mixture simmer for another 20 minutes, then enjoy!