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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 71.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 386.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Salsa Soup calories by ingredient
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Salsa Soup

Submitted by: WRITINMYSTORY

Introduction

Makes a large batch. I usually portion control in one cup containers. Eat one and freeze the rest. Great with a sandwich for lunch on a cold day. Makes a large batch. I usually portion control in one cup containers. Eat one and freeze the rest. Great with a sandwich for lunch on a cold day.
Number of Servings: 10

Ingredients

    3 C Diced Zucchini
    ½ C. Diced Red Pepper
    ½ C. Diced Green Pepper
    1 C. Diced Onion (I use Red Onions)
    1 10 oz Can RoTel Tomatoes (I like the Mexican Lime with Cilantro)
    1 4 oz can diced mild green chilies
    1 28 oz can diced green tomatoes (or you could use your favorite salsa here)
    32 oz low sodium chicken broth
    2 tsp ground cumin
    1 tsp chili powder
    ½ tsp garlic powder
    ¼ tsp-1/2 tsp ground chipotle peppers (or Red Cayenne Pepper)
    1 16oz can low sodium pinto beans* (*Optional could leave out if you don’t like beans)
    1/8 C. lime juice concentrate (or more depending upon how “bright” you want the soup)

    Optional Garnish:
    Fresh chopped Cilantro
    Lite Sour Cream
    Diced avocado

Directions

Spray non stick pot with pam heat and add zucchini; red pepper; green pepper and onion. Saute’ for about 8-10 minutes until veggies become “soft”.
Add Rotel; chilies;tomatoes (or salsa); chicken broth; cumin; garlic powder and pepper. Simmer soup for about 15 minutes.
Add beans and lime juice concentrate and heat until beans are warm.
Ladle into bowl and top with optional garnishes if you like.


Serving Size: Makes about 10 (1) Cup Servings

Number of Servings: 10

Recipe submitted by SparkPeople user WRITINMYSTORY.






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