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

MEXICAN-INSPIRED ZERO POINTS SOUP

2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
1 (14 oz) can diced tomatoes, Mexican-style preferred
1/2 medium Poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp ground cumin
1 tsp fresh oregano
6 cups vegetable broth
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 snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth 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 (1 cup each)
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.

Flex points per serving: 0

VARIATIONS:
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)

Source: Weight Watchers