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.

Serves 6