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 Sauté 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 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 10 minutes longer. (Simmering uncovered enhances the flavor.)
4. Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt, and pepper.

Serving Suggestions Serve with

• Romaine & Avocado Salad