Mexican Vegetable Soup with Salsa Verde

Total Time
40 min
20 min
20 min
Add hot sauce for extra heat.


cooking spray

4 spray(s)

uncooked onion(s)

2 cup(s), chopped, diced

orange bell pepper

1 medium, seeded and diced

yellow pepper(s)

1 medium, seeded and diced

kosher salt

1 tsp, or to taste

minced garlic

2 tsp

ground cumin

2 tsp

chili powder

1 tsp

black pepper

¼ tsp

uncooked zucchini

3 small, diced

canned diced tomatoes

15 oz, fire roasted-variety

reduced sodium canned 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 to 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

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