Recipe: Mexican-Inspired Zero-Points Soup (Weight Watchers recipe)

MEXICAN-INSPIRED ZERO-POINTS SOUP

6 cups vegetable broth
2 cups fresh green snap beans, cut into bite-size pieces
2 small zucchini, cubed
1 (14 oz) can diced tomatoes (Mexican-style preferred)
1 cup tomatillos, chopped
1 medium Spanish onion, chopped
1 medium green bell pepper, chopped
1 medium jalapeno pepper, finely chopped
1/2 medium poblano chili pepper
3 cloves fresh garlic, minced
1 tsp fresh oregano
1/2 tsp ground cumin
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro

Put vegetable broth, green beans, tomatoes, tomatillos, onion bell pepper, jalapeno, poblano, garlic, oregano and cumin into a large soup pot.

Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, lime juice and cilantro. Serve.

Makes 12 servings
Serving size = 1 cup

Per Serving (excluding unknown items): 107 Calories; 2g Fat (17.2% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 928mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : FLEX POINTS PER SERVING: 0

VARIATIONS:
Addition amounts and points for one serving:
- 1/4 cup corn kernels, 1/2 pt. (O points for core)
- 1/4 cup black beans, drained and rinsed, 1/2 pt. (0 points for core)
- 2 oz. Cooked shrimp, 1 pt. (0 points for core)
- 2 oz. Shredded or diced white meat chicken, 2 pts. (0 pts for core)
- 2 tablespoons reduced-fat sour cream, 1 pt. (core use fat-free sour cream)

Adapted from source: Weight Watchers