Servings: 6
Serving Size: 1 cup
6 cups of vegetable stock
1 cup yellow onion, diced
6 each garlic cloves
1 cup refried beans
½ cup red enchilada sauce
1 each zucchini sliced
¼ cup green chilies, diced
1 teaspoon garlic powder
1 teaspoon onion powder
4 each corn tortillas
½ tablespoon cumin
1 teaspoons sea salt
½ 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. Serve hot.
Per serving: 129 calories, 2.5 grams fat, 5 grams protein, 30 grams carbohydrates, 5 grams dietary fiber