Zesty Mexican Soup Recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
This spicy vegetable soup is full of flavor, and easy to prepare, and is the perfect addition to your Healthiest Way of Eating. during the cold winter months. It's a great way to incorporate a variety of vegetables into on meal and it actually gets better with time.
Zesty Mexican Soup
Prep and Cook Time: 40 minutes
Ingredients:

• 1 medium onion, minced
• 4 medium cloves garlic, chopped
• 2 TBS red chili powder
• 3 cups + 1 TBS chicken or vegetable broth
• 1 small to medium green bell pepper, diced into 1/4-inch pieces
• 1 small zucchini, diced into 1/4-inch pieces
• 1 cup finely chopped collard greens
• 1 15 oz can (BPA free) diced tomatoes
• 2 cups or 1 15 oz can (BPA free) black beans, rinsed
• 1 cup frozen yellow corn
• 1 4 oz can (BPA free) diced green chili
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 cup chopped pumpkin seeds
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste

Directions:

1. Heat 1 TBS broth in a medium soup pot. Healthy Saut� onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth, zucchini, collard greens, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, pumpkin seeds, salt, and pepper.

Serves 6 Serving Suggestions Serve with

• Romaine & Avocado Salad