Mexican Vegetable Soup with Salsa Verde | | |
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Total Time: 40 min
Prep: 20 min
Cook: 20 min
Serves: 8
Easy
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Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce. | |
Ingredients
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4 sprays cooking spray
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4 cups reduced-sodium chicken broth
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2 cups uncooked onions, chopped, diced
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1 medium orange bell pepper, seeded and diced
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1 medium yellow pepper, seeded and diced
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1 tsp kosher salt, or to taste
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2 tsp minced garlic
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2 tsp ground cumin
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1 tsp chili powder
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¼ tsp black pepper
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3 small uncooked zucchini, diced
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15 oz canned diced tomatoes, fire roasted-variety
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⅓ cup cilantro, chopped
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½ cup salsa verde
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½ cup plain fat free Greek yogurt, (optional)
Instructions
- Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
- Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
- Serving Size: 1 cup soup, 1 tbsp salsa, 1 tbsp yogurt.
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