Get the pan screaming hot and add: garlic, onion, green beans
then squash, zucchini and cans of rotel and diced tomato, cumin, black beans (drained and rinsed) tomatillo (which I personally think added a TON of great flavor) jalapeno, chipotle pepper in adobo (use sparingly cause those suckers are HOT) salt & pepper
Then I added 4 cups of chicken stock (recipe called for vegetable stock, but I used chicken cause I had it and then added 2 cups of water to make a total of 6 cups) add lime zest and lime juice and just ripped up some cilantro and threw it in.
The original recipe says it is ZERO points, but since I used chicken stock and added the black beans, that added more calories...so I counted it as 1 point per serving. The actual recipe calls for bell peppers and a jar of roasted red peppers and I don't groove on the bell peppers, so I omitted and added the squash & black beans instead. But the flavor of this was def Mexican, plus lots of delicious hearty veggies.
Here is the actual recipe:
6 cups vegetable broth
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1/2 medium poblano chili pepper, chopped
1 medium jalapeno, membranes and seeds removed, minced
1 medium Red Onion chopped
1 green pepper
chopped1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water
1 tablespoon chipotle peppers in adobo
Salt to taste
2 tablespoons lime juice (from 2 limes)
Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped
Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.
NUTRITION ESTIMATE Per Serving: 43 Cal (6% from Fat, 24% from Protein, 70% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb6; 3 g Sugar; 20 mg Calcium; 1 mg Iron; 553 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points