Southwestern Chipotle Vegetable Soup
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Southwestern Chipotle Vegetable Soup
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This hearty vegetable soup is packed with southwestern flavors including chipotle peppers, fire roasted diced tomatoes and warm cumin.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 1 teaspoon salt
- 2 cloves garlic (minced)
- 2 talks celery (diced)
- 1 medium carrot (peeled and diced)
- 1 medium zucchini (diced)
- 2 chipotle peppers in adobo sauce (minced)
- 1 teaspoon cumin
- 12 Creamer Potatoes quartered or halved, Little Potato Company brand
- 15 ounces diced tomatoes fire roasted
- 6 cups vegetable broth (or chicken broth)
- avocado optional garnish, shredded cabbage, jalapeno sliced
- cilantro
- cabbage
- jalapeno pepper
Instructions
- Heat oil in a large soup pot over medium-high heat. Add onion and salt and sauté until onions start to sweat, about 4 minutes.
- Add garlic, celery, carrot and zucchini to the pot and continue to sauté until veggies are tender, about 5-7 minutes. Stir in chipotle peppers, cumin and potatoes.
- Pour tomatoes and broth to the pot and bring mixture to a boil. Reduce heat to low and simmer for 25-30 minutes. Check for seasoning and adjust accordingly before serving with optional garnishes.
Nutrition Information
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Serving
2cups
Calories
175kcal
(9%)
Carbohydrates
31.6g
(11%)
Protein
3.6g
(7%)
Fat
3.8g
(6%)
Saturated Fat
0.5g
(3%)
Monounsaturated Fat
3.3g
(17%)
Sodium
1262mg
(53%)
Fiber
7.2g
(29%)
Sugar
11.4g
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 175kcal | 9% |
| Carbohydrates | 31.6g | 11% |
| Protein | 3.6g | 7% |
| Fat | 3.8g | 6% |
| Saturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3.3g | 17% |
| Sodium | 1262mg | 53% |
| Fiber | 7.2g | 29% |
| Sugar | 11.4g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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