Best Weight Watchers Mexican Zero Points Soup Recipes

Weight Watchers Mexican Zero Points Soup image

Provided by xpnsve

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups fresh green beans, cut into bite-size pieces
3 fresh garlic cloves, minced
2 small zucchini, cubed
1 cup tomatillo, chopped
1 medium jalapeno pepper, finely chopped
14 ounces canned Mexican-style tomatoes, Mexican-style preferred
1/2 medium poblano chile
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
6 cups vegetable broth
2 roasted red peppers, packed in water
1 tablespoon chipotle chile in adobo
3/4 teaspoon salt
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro

Steps:

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.
Serving Size: about 1 cup.

Weight Watchers Mexican-Inspired Zero Points Value Soup image

Provided by cookingfor1

Categories Vegetable

Time 45m

Yield 5 serving(s)

Number Of Ingredients 15

200 g sugar snap peas
3 fresh garlic cloves, minced
2 small zucchini, cubed
1 jalapeno pepper, finely chopped
400 g diced tomatoes, canned
25 g green chilies
1 medium onion, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
1440 ml vegetable stock
2 roasted peppers
2 tablespoons chipotle hot sauce
3/4 teaspoon salt
2 tablespoons fresh lime juice
25 g fresh coriander, chopped

Steps:

Put sugar snap beans, garlic, zucchini, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle sauce and jalepeno in a blender or food processor, and add to soup.
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 coriander.
Serve.

Nutrition Facts : Calories 62.2, Fat 0.5, SaturatedFat 0.1, Sodium 680.8, Carbohydrate 14.3, Fiber 3.8, Sugar 6, Protein 2.6

WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP image

Number Of Ingredients 17

6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
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 jalapeño, membranes and seeds removed, minced (I used several rings of homemade pickled jalapeños)
1 medium red or yellow (Spanish) onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (I used these jarred peppers from Zergut)
1 tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! I used only a scant teaspoon)
Salt to taste (Weight Watchers says 3/4 teaspoon 'salt', I used a good couple of teaspoons of kosher salt)
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped

Steps:

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. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) 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 Cup: 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