Photo of Mexican vegetable soup with salsa verde by WW

Mexican vegetable soup with salsa verde

Points® value
Total Time
40 min
20 min
20 min
Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce.


Cooking spray

4 spray(s)


2 cup(s), chopped, diced

Orange bell pepper

1 medium, seeded and diced

Yellow bell pepper

1 medium, seeded and diced

Kosher salt

1 tsp(s), or to taste

Minced garlic

2 tsp(s)

Ground cumin

2 tsp(s)

Chili powder

1 tsp(s)

Black pepper

¼ tsp(s)


3 small, diced

Canned diced tomatoes

15 oz, fire-roasted variety

Reduced-sodium chicken broth

4 cup(s)


cup(s), chopped

Salsa verde

½ cup(s)

Plain fat free Greek yogurt

½ cup(s), (optional)


  1. Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
  2. Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
  3. Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt