Low Cal Spicy Mexican Soup

• 1 tsp. Olive oil
• 1 large onion, chopped
• 3 tbsp. minced garlic
• 1 medium jalapeno, minced
• 3 small zucchini, cut into small pieces
• 2 cups green beans cut into small pieces (about a pound and a half)
• 1 green bell pepper, cut into small pieces
• 1 cup chopped tomatillos (about 3 small)
• 1 tsp. fresh oregano, minced
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 cans Rotel tomatoe, drained
• 2 roasted red peppers, water packed
• 2 canned chipotle peppers in adobo sauce (about 2 tbsp)
• 6 cups vegetable broth
• Salt & Pepper, to taste

Puree the roasted red peppers and chipotles peppers with adobo sauce in a food processor, set aside. Put the olive oil into a soup pot over medium high heat. Add onion and sauté until starting to get translucent, about 5 minutes. Add minced garlic and cook another minute. Add jalapeno, zucchini, beans, bell pepper and tomatillos and cook, partially covered, another 10 minutes, until veggies are getting soft. Add spices and cook 30 seconds. Add pureed peppers, Rotel tomatoes and vegetable broth. Turn heat to high and bring to a boil. Lower heat and let simmer, partially covered for 30 minutes. Stir in salt & pepper, to taste.