DIRECTIONS
Bring the stock to a boil in the microwave while prepping the vegetables. This is an optional step but starting off with hot stock does speed up the time-to-table.
Spray a large pot or Dutch, then set on MEDIUM HIGH. Add the onion, green pepper, poblano, jalapeño, tomatillo and garlic as they’re prepped; let cook until beginning to turn color, stirring often. Stir in the cumin and oregano, let cook for one minute. Stir in tomato, zucchini and green beans, then the (either hot or cold) stock.
Whiz the red peppers and chipotle peppers in a mini food processor and stir into the soup. Cover and bring to a boil. Once at a boil, uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes until the beans are cooked. Taste and add salt to taste.
TO FINISH Stir in lime juice and cilantro. Serve immediately.
NUTRITION INFORMATION Per Cup: 35 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 82mg Sodium; 8g Carb; 2g Fiber; 6NetCarb ; 3g Sugar; 1g Protein. 
WEIGHT WATCHERS PointsPlus 1 & SmartPoints 1.