Easy Chicken Tortilla Soup

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  Chicken Breast, Grilled(960g)
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  Low Sodium Chicken Broth
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  Corn, Sweet, Creamed, Canned
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  Canned Diced Tomatoes
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  Enchilada Sauce, Red, Canned
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  Yellow Onion
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  Zucchini
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  Green Chiles, Canned, Diced
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  Garlic
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  3 bay leaves
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  Cumin, Ground(5g)
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  Chili powder(5g)
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  1 teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Tortilla Chips, Corn, Plain(99g)
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  Cilantro, Fresh
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  Lime Juice, Fresh
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cheddar Cheese
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  Avocado

Instructions

1. 1Dice the onion into ¼-inch pieces and cut the zucchini into half-moon slices; mince the fresh garlic.
2. 2In a large pot, combine the chicken broth, diced onion, minced garlic, ground cumin, and chili powder over medium-high heat. Cook 3–4 minutes, stirring frequently, until fragrant and the onion begins to soften.
3. 3Add the shredded chicken, creamed corn, canned diced tomatoes with their juices, enchilada sauce, zucchini, and canned green chiles to the pot. Stir well to combine.
4. 4Increase heat to high and bring the soup to a boil (about 5–7 minutes), then reduce heat to medium-low and simmer 20–25 minutes, stirring occasionally, until the zucchini is fork-tender and the onion is translucent.
5. 5Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the fresh lime juice.
6. 6Divide the hot soup evenly into 6 airtight containers while still steaming. Allow to cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, reheat a portion in a pot over medium heat for 3–5 minutes, stirring occasionally, until heated through.
8. 8Top each serving with shredded sharp cheddar, tortilla chips, fresh cilantro, a dollop of sour cream, and fresh avocado slices.