Spicy Chicken Vegetable Soup

I whipped this up for us when we were sick, as I've heard spice is great to clean you out. The flavours are refreshing and the textures, hearty. This is a great standby recipe to have around, and is fitting for the cold weather. Versatile enough that you can add or take out any veggies you want! This pot serves up to 5 or 6 people. Or if you're like me, you'll have it a few days in a row ;)
Ingredients-3 Carrots, peeled and sliced
-1/2 Onion, chopped
-1 Green pepper, chopped
-2 Cups broccoli, pieced apart
-1 Cup frozen peas
-1 Cup frozen corn
-1 Large can of plum tomatoes
-1 Can of kidney beans, drained
-1 Can of chicken stock
-1-3 cups tomato juice (enough to cover all veggies)
-3 or 4 chicken breasts, chopped into chunks
-Salt, Pepper, garlic salt
-3-5 Tablespoons of chili powder
-3-5 Tablespoons of cumin powder
-1 Tablespoon of red pepper powder or paprika
-Hot sauce to taste
Optional: Top off with sour cream and shredded cheddar
Directions1-Chop carrots, onion, green pepper and broccoli. Throw all into a large pot, with a dash of olive oil. Cook on medium for about 10 mins.
2-Add everything else, accept chicken pieces. Bring to boil and stir. Once it boils, turn down to minimum and let it cook for about 20 minutes, or until carrots and broccoli are close to tender.
3-Add chicken. Turn up heat to soft bubble. Once chicken is cooked through (about 10 mins), it'll be ready!
4-Taste the soup and see what it needs. Don't be stingey with the spices, go nuts with them!
5-Pour soup into big bowl, and if you want you can top with a tsp. of sour cream and a sprinkle of shredded cheddar cheese.
Enjoy!