Mexican Vegetable Soup with Salsa Verde Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Category:  Soups

    Cuisine:  American

    Notes

    Serving size 1 c, 1 tbsp salsa, 1 tbsp yogurt 1 purple point

    Posted By:

    kbowlen

    Posted On:

    August 18, 2020

    Print Recipe

    Speak Your Mind

    *