Weight Watchers Mexican Zero Points Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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The following are variations that can be added along with the appropriate POINTS values: We used POINTS Tracker to calculate the following additions to an individual 1-cup serving: 1/4 cup corn kernels, POINTS value: 1/2 1/4 cup black beans, drained and rinsed, POINTS value: 1/2 2 oz cooked shrimp, POINTS value: 1 2 oz shredded or diced white meat chicken, POINTS value: 2 2 Tbsp reduced-fat sour cream, POINTS value: 1. Ingredients:
2 cups fresh green beans, cut into bite-size pieces |
3 fresh garlic cloves, minced |
2 small zucchini, cubed |
1 cup tomatillo, chopped |
1 medium jalapeno pepper, finely chopped |
14 ounces canned mexican-style tomatoes, mexican-style preferred |
1/2 medium poblano chile |
1 medium spanish onion, chopped |
1 medium green pepper, chopped |
1/2 teaspoon cumin |
1 teaspoon fresh oregano |
6 cups vegetable broth |
2 roasted red peppers, packed in water |
1 tablespoon chipotle chile in adobo |
3/4 teaspoon salt |
2 tablespoons fresh lime juice |
1/2 cup chopped fresh cilantro |
Directions:
1. Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.
2. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.
3. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
4. Stir in salt, lime juice and cilantro. Serve.
5. Serving Size: about 1 cup.
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