Servings: Serves 6
Ingredients 6 cups vegetable stock1 yellow onion6 garlic cloves1 cup refried beans1/2 cup corn kernels1 zucchini , sliced1/4 cup green chilies1 Tbsp. garlic powder1 Tbsp. onion powder4 corn tortillas1/2 Tbsp. cumin1 Tbsp. lemon juice1 1/2 tsp. sea salt1 1/2 tsp. black pepper1/2 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