Vegetarian Tortilla Stew

Vegetarian Tortilla Stew

148
Mindy 13

"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."

Ingredients

30 m servings 347 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

148
  1. 214 Ratings

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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. ...

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 b...

This is a easy dish to make. When I can't find green enchilada sauce, I make the recipe with red enchilada sauce and a small can of green chilies. We had this last night --love it.