Chicken Tortilla Soup

Chicken Tortilla Soup  Servings: about 7-8 (Serving Size: 1 cup)6 cups of low sodium chicken broth 1 cup chicken, grilled diced small 1 cup yellow onion, diced 6 garlic cloves 1 cup refried beans 1⁄2 cup red or green enchilada sauce 1 zucchini sliced 1⁄4 cup green chilies, diced 1 teaspoon garlic powder 1 teaspoon onion powder 4 corn tortillas 1⁄2 tablespoon cumin 1 teaspoon sea salt 1⁄2 teaspoon black pepper In a medium-sized pot, add all ingredients except for tortillas. Bring to a boil and let simmer for 15 minutes. Add the tortillas and cook for another 5 minutes until tortillas are soft. In a blender- blend the soup until smooth. Reheat back in the pot until it simmers. Then add the chicken to the soup. Serve hot. Garnish with fresh avocado, cilantro & corn tortilla strips.Per serving: 135 calories, 2.5 grams fat, 5 grams protein, 30 grams carbohydrates, 5 grams dietary fiber