Mouthful Of Spice Chicken Vegetable Soup - cooking recipe

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 tomatoes
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

Preparation

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!