Low Fat Creamy Green Chile Soup High Fiber
Indulge in the comforting warmth of this *Low Fat Creamy Green Chile Soup*, a high-fiber delight that's perfect for a healthy yet hearty meal. Packed with roasted green chiles, creamy cannellini beans, and tender zucchini, this soup offers a flavorful blend of smoky, savory, and slightly tangy notes. With a base of low-sodium vegetable broth and a touch of non-fat Greek yogurt for creaminess, it’s a guilt-free option that doesn’t compromise on richness. Seasoned with aromatic cumin and coriander, every spoonful is bursting with Southwest-inspired flair. Ready in just 40 minutes, this one-pot wonder is as easy to prepare as it is to enjoy. Top it off with fresh cilantro and a squeeze of lime for a bright and zesty finish. Whether you're looking for a quick weeknight dinner or a meal-prep marvel, this nutritious soup is sure to satisfy!
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Recipe Information
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 stalks celery (chopped)
- 1 medium zucchini (diced)
- 2 cups green chiles (roasted, peeled, and chopped)
- 4 cups low-sodium vegetable broth
- 1 15-ounce can cannellini beans (rinsed and drained)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 cup Greek yogurt (non-fat, plain)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 large lime (cut into wedges, for serving)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and celery, and sauté for 5–7 minutes, or until the onion is translucent and fragrant.
Stir in the diced zucchini and cook for another 3–4 minutes.
Add the roasted green chiles, vegetable broth, and cannellini beans to the pot. Stir well to combine.
Season the mixture with ground cumin, ground coriander, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Transfer about half of the soup to a blender and blend until smooth. Be cautious when blending hot liquids; allow steam to escape to avoid pressure buildup.
Return the blended portion to the pot and stir to incorporate. This will create a creamy texture while keeping some chunks for added texture.
Remove the pot from heat and whisk in the Greek yogurt until smooth and well combined.
Taste and adjust seasonings if necessary, adding more salt or pepper as desired.
Ladle the soup into bowls, garnish with chopped cilantro, and serve with a wedge of lime on the side for a fresh and tangy finish.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
