1. Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. 2. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. 3. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. 4. Stir in salt, lime juice and cilantro. Serve. 5. Serving Size: about 1 cup. ---------------------------------------------------------------------------
Nutrition
Ingredients
