Vegetarian Tortilla Stew

141 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Mindy
Recipe by  Mindy

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (141)

Rate This Recipe
JENNYLYN1
69

JENNYLYN1

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 was 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!

CAR
56

CAR

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 so that it can 'cure' in the refrigerator. YUMMY!!

Patty
55

Patty

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 42.5 g
  • 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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