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."
photo by FoodExplorer photo by FoodExplorer
photo by FoodExplorer
Ready In:


  • 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
  • 1 bay leaf
  • 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!

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I live Anchorage with my husband and almost year old daughter. While I don't have much spare time anymore, theoretically, I love to exercise, play with our dog, read, study the Bible and volunteer, especially with children. Oh, and have I mentioned my dream of just one solitary hour completely to myself to do whatever I please, even such things as might be labeled "unproductive"?! ;) My favorite cookbook is the one I am creating right now from recipes I've collected over the past 10 years. As of right now, I've got over 400 recipes in it! (I should put some of those online, huh?!) I also love the Joy of Cooking for its resources, and the Taste of Home Holiday cookbook for whole menu ideas; it's fun to do them every now and then. I am adding this part as of May 2008--my favorite cookbook no longer is really my favorite because I'm having to learn to cook all over again, so to speak, I was diagnosed with celiac sprue, so now I'm in the process of learning to adapt all of my "normal" foods to the celiac regime. Oh well, life is good, eh? ;) <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket">
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