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