30 minutes With the distinct flavors of cilantro and smoky-hot chipotle, this soup wakes up your tastebuds and leaves you clamoring for more.Meal Plan: Have a mini-Mexican fiesta by serving low-fat baked tortilla chips and salsa or guacamole on the side.
- 2 tsp. olive oil
- 4 cloves garlic, pressed
- 1 large onion, chopped
- 1 lb. zucchini, coarsely chopped (about 3 small)
- 2 stalks celery, coarsely chopped
- 14-oz. can diced tomatoes in juice,drained, juice reserved
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano, crushed
- 1/2 cup loosely packed, chopped cilantro leaves, divided
- 1 1/2 cups frozen sweet white corn kernels
- 3/4 cup enchilada sauce
- 1/3 cup chopped scallions (white and light green parts)
In large saucepan, heat olive oil over medium-high heat. Add garlic and onion, and cook, stirring often, 1 minute. Add zucchini, celery and tomatoes. Cook, stirring well, until softened, about 5 minutes. Add chili powder, cumin, oregano and 1/4 cup chopped cilantro, and mix well.
To pan, add reserved tomato juice, 4 cups water, corn and enchilada sauce. Cook over medium heat until vegetables are soft and broth is flavorful, 15 to 20 minutes. Add salt and freshly ground pepper to taste. Add ground chipotle pepper or sauce to taste, if desired.
Garnish soup with remaining 1/4 cup cilantro, crumbled baked tortilla chips, chopped scallions and a squeeze of fresh lime juice, if desired. Serve hot.
- Calories: 173
- Carbohydrate Content: 34 g
- Fat Content: 4 g
- Fiber Content: 6 g
- Protein Content: 6 g
- Sodium Content: 458 mg