Wednesday, December 5, 2012

Mexican-Inspired 1 PointsPlus Value (WW) 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
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp 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 fresh, chopped 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 servingsPointsPlus™ value | 1 per serving
Serving size: about 1 cup


We used the PointsPlus Tracker to calculate the following additions to an individual 1-cup serving:

1/2 cup corn kernels, PointsPlus value: .5
1/4 cup black beans, drained and rinsed, PointsPlus value: .5
2 oz cooked shrimp, PointsPlus value: 1
2 oz shredded or diced white meat chicken, PointsPlus value: 2
2 Tbsp reduced-fat sour cream, PointsPlus value: 1

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