MEXICAN ONE POINTS SOUP

Makes 12 cups

6 cups vegetable stock

Cooking spray

1 medium red or yellow onion, chopped

1 green pepper, chopped

1/2 medium poblano chili pepper, chopped

1 medium jalapeño, membranes and seeds removed, minced

1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)

3 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano or 1 teaspoon fresh oregano

14 ounces canned diced tomato, Mexican-style preferred

1 medium zucchini (about 8 ounces before trimming)

2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)

2 roasted red peppers packed in water

To taste, chipotle peppers in adobo sauce

Salt to taste

TO FINISH

2 tablespoons lime juice (from 2 limes)

1/2 cup fresh cilantro, chopped

KitchMe