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With the distinct flavors of cilantro and smoky-hot chipotle, this soup wakes up your tastebuds and leaves you clamoring for more.
Meal Plan: Have a mini-Mexican fiesta by serving low-fat baked tortilla chips and salsa or guacamole on the side.
- In large saucepan, heat olive oil over medium-high heat. Add garlic and onion, and cook, stirring often, 1 minute. Add zucchini, celery and tomatoes. Cook, stirring well, until softened, about 5 minutes. Add chili powder, cumin, oregano and 1/4 cup chopped cilantro, and mix well.
- To pan, add reserved tomato juice, 4 cups water, corn and enchilada sauce. Cook over medium heat until vegetables are soft and broth is flavorful, 15 to 20 minutes. Add salt and freshly ground pepper to taste. Add ground chipotle pepper or sauce to taste, if desired.
- Garnish soup with remaining 1/4 cup cilantro, crumbled baked tortilla chips, chopped scallions and a squeeze of fresh lime juice, if desired. Serve hot.
- Serving Size 6 Servings
- Calories 173
- Carbohydrate Content 34 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 6 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 458 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g