Mexican vegetable soup with salsa verde
0
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
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.
Ingredients
Cooking spray
4 spray(s)
Onion
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)
Zucchini
3 small, diced
Canned diced tomatoes
15 oz, fire-roasted variety
Reduced-sodium chicken broth
4 cup(s)
Cilantro
⅓ cup(s), chopped
Salsa verde
½ cup(s)
Plain fat free Greek yogurt
½ cup(s), (optional)