Serves 6
Serving size 1 cup
3 cups of chicken less stock
1 yellow onion, chopped
6 garlic cloves, chopped
1 cup tomatoes, diced
½ cup red enchilada sauce
½ cup corn kernels
1 each zucchini, sliced
¼ cup green chilies, diced
1 tablespoon garlic powder
1 tablespoon onion powder
4 each corn tortillas
½ tablespoon cumin
1 ½ teaspoons sea salt
1 teaspoon black pepper
Chicken marinade:
2 – 4 ounce chicken breasts
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lime juice
Preheat oven to 350 degrees. Trim the chicken then marinate it with the ingredients in a bowl and let set for 15 minutes. Grill chicken until fully cooked. Dice into bite sized pieces. Cut tortillas into strips and using a sheet pan lay the strips out and bake them for 15 minutes until they get crunchy. Then cool them down use them to garnish the soup. In a medium sized pot add all the ingredients together except for tortillas. Bring to a boil and let simmer for 15 minutes.
Per serving: 131 calories, 4 grams fat, 15 grams protein, 30 grams carbohydrates, 5 grams dietary fiber