Mouthful of Spice Chicken Vegetable Soup

Ingredients

• 2 cups carrots, chopped
• 1/2-3/4 cup celery, chopped
• 1 tablespoon minced onion
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/2 teaspoon lemon pepper
• 1 bay leaf
• 42 ounces fat-free low-sodium chicken broth (three 14-oz cans)
• 1 large tomato
• 1/2 small onion
• 10 ounces rotel original diced tomatoes
• 10 ounces rotel diced tomatoes with lime and cilantro
• 12 1/2 ounces 98% fat free chicken breasts, chopped (you can use canned, but I would recommend emptying chicken into strainer first and rinsing thoroughl)
• 3/4 cup frozen corn (again, if you use canned, please rinse well to get rid of that sodium!)
• 2 1/2 ounces fresh arugula

Directions

1. 1

   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.

2. 2

   Simmer for about 20 minutes, or until carrots are tender.

3. 3

   Meanwhile, slice the tomato and onion into quarters.

4. 4

   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.

5. 5

   When carrots are tender, add the 2nd can of chicken broth, the pureed tomato mixture, chicken, corn, and arugula.

6. 6

   Let the soup mixture simmer for another 20 minutes, then enjoy!