Weight Watchers Mexican Zero Points Soup

• 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

1. 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.
2. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.
3. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
4. Stir in salt, lime juice and cilantro. Serve.
5. Serving Size: about 1 cup.

fresh green beans, garlic, zucchini, jalapeno pepper, tomatoes, poblano chile, spanish onion, green pepper, cumin, fresh oregano, vegetable broth, red peppers, chipotle chile, salt, lime juice, fresh cilantro

Taken from www.food.com/recipe/weight-watchers-mexican-zero-points-soup-291247 (may not work)