Zesty Mexican Soup

by Tami Gilliam, s/v Heart of Gold

adapted from a recipe from World's Healthiest Foods.  Delicious.  I add pre-cooked, shredded chicken to this recipe.

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 med. green bell pepper, diced into 1/4" pieces
• 1 small zucchini, diced into 1/4" pieces
• 1 cup finely chopped collard greens *
• 1 15 oz. can diced tomatoes
• 1 15 oz. can black beans, rinsed
• 1 cup frozen yellow corn
• 1 4 oz. can diced green chilies
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1/4 cup chopped pumpkin seeds
• 1/2 cup chopped fresh cilantro
• Salt & pepper to taste.

*  I substitute spinach for the collard greens as my husband does not like collard greens (I love them and think it would be even better with collard greens!).  If using spinach, stir it in when soup is finished cooking and let sit for a few minutes.

Directions:

Heat 1 TBS broth in a medium soup pot.  Sauté onion, garlic and green peppers in broth over medium heat for about 5 minutes, stirring often.

Add red chili powder, mix in well and add broth, zucchini, collard greens and tomatoes.  Cook for another 5 minutes and add beans, corn, green chili, oregano and cumin.

Bring to a boil on high heat.  Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer.  Add salt & pepper to taste. 

Garnish with chopped cilantro & pumpkin seeds.