Description

This healthy soup comes together in about 40 minutes on the stovetop. It's made with lots of veggies, seasonings and chicken broth. You can make it vegetarian using vegetable broth or stock, if desired.

Ingredients

• 4 sprays non-stick cooking spray
• 4 c. reduced sodium chicken broth
• 2 c. raw onion, chopped or diced
• 1 medium orange bell pepper, seeded and diced
• 1 medium yellow bell pepper, seeded and diced
• 1 t. Kosher salt, or to taste
• 2 t. jarred minced garlic
• 2 t. ground cumin
• 1 t. chili powder
• 1/4 t. black pepper
• 3 small raw zucchini, diced
• 15 oz. fire roasted canned diced tomatoes
• 1/3 c. cilantro, chopped
• 1/2 c. salsa verde
• 1/2 c. plain fat-free Greek yogurt, optional

Steps

1. Coat a large soup pot with non-stick cooking spray; heat over medium heat. Add the onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in the garlic, cumin, chili powder and pepper; cook, stirring several times, for 1 minute.
2. Add the zucchini, tomatoes and broth; increase heat to high; bring to a boil. Reduce to heat to medium-low; simmer, covered until zucchini is tender, 5-8 minutes.
3. Serve with cilantro stirred in and each serving garnished with 1 T. salsa verde and 1 T. yogurt.