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Mexican Vegetable Soup with Salsa Verde
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Rating : 0
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Main Ingredient
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serving size 1 c, 1 tbsp salsa, 1 tbsp yogurt 1 purple point
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Posted By: kbowlen
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Posted On: Aug 18, 2020
Number of Servings:
Ingredients:
- - cooking spray
- 2 cups - onions diced
- 1 - med orange bell pepper seeded and diced
- 1 - yellow pepper seeded and diced
- 1 teaspoons - salt
- 2 teaspoons - garlic minced
- 2 teaspoons - ground cumin
- 1 teaspoons - chili powder
- 1/4 teaspoons - pepper
- 3 - small zucchini diced
- 15 ounces - fire roasted canned diced tomatoes
- 4 cups - reduced sodium canned chicken broth
- 1/3 cups - cilantro chopped
- 1/2 cups - salsa verde
- 1/2 cups - plain fat free greek yogurt optional
Directions:
Coat a large soup pot with cooking spray; heat over med heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 mins. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 min. Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to med-low; simmer, covered until zucchini is tender, 5-8 mins. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
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