Vegetarian Tortilla Stew137 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions.” - by Mindy
Original recipe yields 4 servings
- In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Amount Per Serving (4 total)
- 347 cal
- 13.9 g
- 42.5 g
Based on a 2,000 calorie diet
Reviews (137)Rate This Recipe
"5+++!! I never would have though to use enchilada sauce as a soup base but it is a genious idea. So delicious! I used broth instead of bouillon and black beans instead of chicken substitute. It wa..." See mores absolutely wonderful-so healthy and easy too! Thanks-I'll definitely be making this regularly! Note: If you want a brothy soup with pieces of tortilla in it, don't add your tortillas until just before serving, even just directly into the bowl and pour the soup on top & stir. If you cook it too long with the tortillas in, they will break apart and thicken the soup. It's great both ways-we LOVED it!"
"I made this soup for a work carry-in and it was NOT a hit. Why am I giving it 5 stars? The next day, the leftovers were fabulous! This soup gets better with age. My advice, make it the day before ..." See moreso that it can 'cure' in the refrigerator. YUMMY!!"
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