Weight Watchers Salsa Verde Vegetable Soup Recipe
Weight Watchers Salsa Verde Vegetable Soup Recipe a simple, flavorful soup that’s perfect for any meal.
To create this savory dish, gather your ingredients, including onions, bell peppers, zucchini, tomatoes, and more. You’ll be amazed at how these simple veggies come together to create a flavorful masterpiece.
What’s great about this soup is that it’s versatile. You can enjoy it as a standalone meal or pair it with your favorite side dish for a satisfying lunch or dinner.
So, whether you’re a seasoned home cook or just getting started, this WW friendly Mexican soup is a must-try.
Weight Watchers Points
0 Points (2022/2024 Plan)
MyWW Plan: 0 Blue Plan and 3 Green Plan
0 WW Freestyle Points and 3 Smart Points
Tips and Tricks
Prepping Vegetables
Dice the vegetables uniformly. This ensures even cooking and a consistent texture throughout the soup.
Cooking Onions and Peppers
Cook the onions and bell peppers until they are just starting to soften. This helps to build the flavor base for the soup.
Adding Spices
When adding garlic and spices, stir constantly to prevent burning. Cooking the spices for a minute helps to release their flavors and aromas, enhancing the overall taste of the soup.
Simmering the Soup
Once the soup is boiling, reduce the heat to medium-low and cover the pot. This gentle simmering helps the zucchini to become tender without overcooking.
Adjusting Consistency
If the soup is too thick for your liking, add a bit more chicken broth. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken.
Adding Cilantro
Stir in the cilantro just before serving to maintain its fresh flavor and bright color. Adding it too early can cause it to lose its vibrancy.
Garnishing
Top each bowl with a spoonful of salsa verde and a dollop of Greek yogurt. This adds a tangy, creamy element that complements the soup’s flavors.
Serving Suggestions
Serve the soup with a side of warm, crusty bread or tortilla chips for a complete meal. The bread or chips are perfect for dipping and add a nice crunch.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to adjust the consistency.
Related Recipes
Weight Watchers Mexican Meatball Soup
Weight Watchers Vegetable Tortilla Soup
Weight Watchers Chicken Enchilada Soup
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Salsa Verde Vegetable Soup
Equipment
Ingredients
- 4 cups reduced-sodium chicken broth
- 2 cups onion diced
- 1 medium orange bell pepper seeded and diced
- 1 medium yellow bell pepper seeded and diced
- kosher salt to taste
- 2 teaspoon minced garlic
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ground black pepper to taste
- 3 small zucchini diced
- 1 can (14½ ounce) fire-roasted diced tomatoes with green chilies
- ⅓ cup fresh cilantro chopped
- ½ cup salsa verde
- ½ cup fat-free plain Greek yogurt optional
Instructions
- Coat a large soup pot with cooking spray and place it on the stove over medium heat.
- Add the chopped onion, bell peppers, and a pinch of salt into the pot. Stir them occasionally and let them cook until they become slightly soft, which should take about 7-8 minutes.
- Add minced garlic, cumin, chili powder, and a dash of black pepper to the pot. Stir these spices into the mix and let them cook for about 1 minute.
- Put the zucchini, tomatoes, and broth into the pot. Turn up the heat to high and wait for it to come to a boil.
- Once it's boiling, reduce the heat to medium-low, cover the pot, and let it simmer. This will help the zucchini become tender, which usually takes about 5-8 minutes.
- When you're ready to serve, mix in some cilantro for added flavor. Top it off with salsa verde and a dollop of yogurt as garnish.
Notes
Nutrition
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