My Spicy Zero Point Mexican Soup
When my sister and I first lost our weight (I lost 70 pounds - and kept that off for 7 years . . .um, 35 pounds may have crept back??!!) – Weight Watchers Zero Point Soup was a staple. A year ago they came out with a zero point Mexican soup and a zero point Italian soup. I decided to make a zero point Mexican soup for this week.
Spicy Zero Point Mexican Soup
- 64 ounces vegetable broth
- 2 cups frozen green beans
- 4 ounce (1 small) zucchini, chopped
- 1 whole jalapeno, seeds removed, chopped
- 14 ounce Mexican tomatoes
- 3 cloves of minced garlic
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 2 teaspoons taco seasoning
- 1/2 cup chopped fresh cilantro
- juice of 1/2 lime
Put vegetable broth in pot. Throw in the rest of the ingredients and cook until the green beans and peppers are tender, about 30 minutes. Remove from heat, and puree with stick blender. I serve with a pinch of cheddar cheese, fresh cilantro and a quick splash of lime – yum!
these are the spicy tomatoes I used - they sell them in my dollar store for .50 cents a can!
Here’s how it looks after its simmer for 30 minutes.
It makes 14 cups!
without the cheese, each one cup serving is 33 calories, .4 fat, 8.4 carbs, 1.1 protein and 1.5 fiber!
In the past I used to have a cup of this with lunch and a cup with dinner – and I plan on doing it this week too.
See you tonight for Chili!
14 cups of soup?? i don’t think i have a pot that big
zero points? wow- thats pretty crazy! Sounds good though. Was it filling?
I wouldn’t say filling by itself, but with a meal it does the trick!
Sounds great! The spicier the better
Oh yum! Awesome@@@
This sounds awesome and I love that it has zero points.
You inspired me, Biz! I’ve got a potful simmering on the stove. I improvised a little: grilled the peppers and zuccini, omitted the cilantro
but husband hates cilantro, and added some obscure spices (ground clove, tumeric, and saffron; that helped cut the tomato-ey taste) and added more of the spices I like. It’s *very* spicy, which I love. Thanks for getting me out of the green salad rut. 
I am going to make this too!
Hmmm… that looks pretty yummy!
it looks good.
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Oh, that looks like a great meal addition. I love tex-mex stuff, but the DH and I have different spice-tolerance levels (his = HIGH, mine = low. Sadly, I’m the Texan and he’s a damn yankee, but that’s the way it worked out), so I’ll probably make up a batch and then add hot sauce to his half of it.
Now I just need to get a stick blender.
Fantastic photo!