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Mexican "1" Point Soup
1 PointsPlus Per Serving
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; 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 (1 Cup Servings)
Nutritional Info Per Serving: 26.3 calories; 0.3 g fat; 0.0 mg cholesterol; 5.7 g carbs;
1.2 g protein; 1.3 g fiber; 282 mg sodium
2 small zucchini, cubed
1 cup tomatillo, chopped
1 medium jalapeno pepper, finely chopped
14 ounces canned Mexican-style tomatoes
1/2 medium poblano chile
1 medium Spanish onion, chopped
1 medium green chili pepper chopped
1 medium green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
6 cups vegetable broth
2 roasted red peppers, packed in water
1 tablespoon chipotle chile in adobo
3/4 teaspoon salt
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro