Mexican Vegetable Soup with Salsa Verde
0
Points®
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)
Reduced sodium chicken broth
4 cup(s)
Uncooked onion
2 cup(s), chopped
Orange bell pepper
1 medium
Yellow bell pepper
1 medium
Kosher salt
1 tsp
Jarred minced garlic
2 tsp
Ground cumin
2 tsp
Chili powder
1 tsp
Black pepper
¼ tsp
Uncooked zucchini
3 small
Canned diced tomatoes
15 oz
Cilantro
⅓ cup(s)
Salsa verde
½ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Instructions
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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