Weight Watchers Mexican Inspired Zero Points Value Soup Recipes

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WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP



Weight Watchers Mexican Zero Points Soup image

From the WW website for my 'zaar buddies! The following are variations that can be added along with the appropriate POINTS values: We used POINTS Tracker to calculate the following additions to an individual 1-cup serving: ¼ cup corn kernels, POINTS value: ½ ¼ cup black beans, drained and rinsed, POINTS value: ½ 2 oz cooked shrimp, POINTS value: 1 2 oz shredded or diced white meat chicken, POINTS value: 2 2 Tbsp reduced-fat sour cream, POINTS value: 1

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



Weight Watchers Mexican-Inspired Zero Points Value Soup image

Another take on the Weight Watchers zero points vegetable soup. This spicy soup definately doesn't taste like it is zero points! Adapted from the Weight Watchers UK webstie.

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

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