Mexican Soup and Review

Sunday I made this delicious recipe from Weight Well, this is my version of their recipe. I’m happy to have a zero-point soup I can eat again. I got really burned out on that cabbage soup the year I joined WW.

Mexican-Inspired Zero HU Soup
2 med zucchini, cubed
1 cup tomatillos, chopped
1 average jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
¼ c. diced green chilies
1 medium Spanish onion, chopped
1 medium green bell pepper, chopped
½ tsp cumin
1 tsp fresh oregano
2 (14 oz) ff vegetable broth
½ cup roasted peppers (about 2 peppers)
1 Tbsp chipotle peppers in adobo sauce
2 Tbsp fresh lime juice
½ cup fresh cilantro, chopped

Put 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. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in lime juice and cilantro. Serve.
Yield: 5 servings (about 2 cups)= 73 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat.

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