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
