• 6 cups vegetable stock
• 1 yellow onion
• 6 garlic cloves
• 1 cup refried beans
• 1/2 cup corn kernels
• 1 zucchini , sliced
• 1/4 cup green chilies
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 4 corn tortillas
• 1/2 Tbsp. cumin
• 1 Tbsp. lemon juice
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. black pepper
• 1/2 cup red enchilada sauce

In a medium-size pot, add all the ingredients together except for the tortillas. Bring to a boil and let simmer for 15 minutes. Add in 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, and serve hot.

Per serving: 129 calories, 2g fat, 34g carbohydrates, 8g dietary fiber