VERY EASY spicy chicken soup recipe?

I am very frustrated because spicy chicken soup sounds delicious and every recipe i find, i have none of the ingredients! I have chicken, chicken broth, and all the spices in the world. The only vegetables i have are lettuce, carrots, celery, and red potatoes. Help??VERY EASY spicy chicken soup recipe?
Ingredients:





* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes


* 2 small potatoes, cubed


* 1 small carrot, diced


* 1 1/2 cups frozen corn kernels


* 1/2 cup chopped onion


* 1/2 cup chopped celery


* 2 tablespoons Dijon mustard


* 1/4 tsp ground black pepper


* dash cayenne or hot pepper sauce


* 1/8 tsp garlic powder


* 2 1/2 cups vegetable juice (V-8 Brand)


* 1 1/2 cups chicken broth


* salt to taste





Preparation:


Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.


Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:





Southwestern Chicken Con Queso Soup





Ingredients:





1/8 cup peanut oil


1 small red onion, diced


1 green pepper, diced


1 tomato, peeled, seeded and diced


1/4 cup jalapenos, diced


1 tbsp garlic, minced


2 tbsp cilantro, chopped


1 tbsp cumin


1 1/2 tsp paprika


2 tsp oregano


1 tsp coriander


4 cup chicken, cooked and diced


3 1/2 cup chicken broth


1/2 stick butter


1/3 cup flour


2 1/2 cup cream


3/4 lb grated cheddar cheese





Instructions:


Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,


tomato and jalapenos and saute until onion is almost translucent and


garlic is golden brown.





Add precooked chicken and chicken stock. Simmer over low heat 1/2


hour.





While chicken simmers, prepare a roux: Melt butter in skillet over


low-medium heat. Add flour and stir to blend. Cook, stirring


continuously, 3 to 5 minutes or until flour is cooked and is a very


light golden color.





Add cream to soup and bring to a rolling boil. Reduce heat to


low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into


roux. Immediately add back into soup, stirring to blend. Soup will


thicken slightly. Remove from heat and serve with tortilla chips.