Vegetarian Tortilla Stew
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.
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.
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!Read More
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!
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!!
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.
This was great!! I couldn't find green enchilada sauce so I used red... we were all nearly in tears because it was so spicy, but it still tasted great! I used morningstar farms vegetarian 'chicken' strips (which I love in nearly anything!) and I added extra tortillas. Thanks for the great recipe!!!! ***************update: one night while making this, I added a can of refried beans on a whim.. it was great!! Great soup all around, thanks!!
I have made this a few times and I love it! So easy and tasty! The first time I made it I was nervous because we had friends from Mexico over and they said it was the best tortilla soup they had had since they left! I have only used red enchilada sauce because I always prefer red to green. I have made this vegetarian, substituting vegetable broth for buillion and dropping the chicken substitute and I have made it non-vegetarian with boiled and shredded chicken instead of the chicken substitute and using chicken broth instead of buillion. I like it both ways! I typically double the beans and corn and it is great with black beans instead of pinto for a slightly prettier appearance.
Awesome recipe!!! I used 2 of the smaller cans of the green enchilada sauce and also added 1 can of black beans as I omitted meat and I also used 1 can of corn instead of frozen. I cooked all ingredients in a crock pot and let cook for a few hours stirring occassionally. I broke up pcs of corn tortilla before serving. I served with sour cream and it was incredible. I also crushed up some tortilla chips and sprinkled in my bowl for some crunch. Will for sure make again!
Great recipe! I live in San Diego so I can be a bit picky about my Mexican food, but this recipe is super easy and tasty. Followed the recipe exactly and turned out perfectly, but lots of room for substitutions/extra veggies if you prefer.
Very good and EASY..which is key for me...I used 2 cloves fresh garlic and vegetable broth instead of bouillon/water. Also added some red pepper flakes...I was so hungry I had some as soon as done..lol..but I can see as someone else stated, I bet it will have an even better flavor tomorrow! Thank You!
Really delicious for how fast and easy it is, and it's even better the next day. I'm a meat eater and usually am wishing for meat to add to veggie dishes but I didn't miss a thing with this dish.
This was great but SPICY and we love spicy food. I used a medium verde sauce, omitted the beans and added 2 diced chicken breasts. I also added juice from 1 lime and sliced tortilla strips. This is definatly a soup I will make when I need to clean out a stuffy nose or sinus infection. Yum!!
I was blown away by this recipe. Not only was it delicious but it is seriously the easiest thing I've ever made, there is no chopping or skill required. I will definitely make this again!
i love this! i garnish with green onions, black olives, sour cream, cotija cheese, crumbled chips, and a little hot sauce.
Fantastic! I loved that it was hearty, healthy, tasty and EASY. I made a few minor modifications (chicken broth, extra tomatoes, crispy tortilla strips) but otherwise followed the recipe exactly. Served with popovers and green salad. I will make this easy meal again and again.
This recipe probably relies hevily on the brand of sauce you used and maybe thats why I didn't enjoy as much as others seemed to. Stew's broth came out too syrupy and salty for my taste. Because it is such an easy recipe and everyone else thought so highly of it, I will probably try again with a different brand. Any suggestions?
This was pretty good, but even with a few tweaks, I found it was lacking something. I put the chili powder and cumin in a dry pan and started roasting them to really open up the flavor. I tossed in 1/4 of an onion, minced, and instead of garlic powder, 3 cloves of minced garlic. Once that sauteed I added the enchilada sauce (Hatch brand), chicken broth in place of water and 1/2 tsp oregano. Since I was going the non-veg route, I added 5 chicken tenders and simmered them for 15 minutes in the sauce. I removed them, let them cool 5 minutes, shredded them and tossed them in the pot. I didn't have frozen corn, so I used one can, drained and rinsed. I omitted the beans since the soup was already so hearty, even after adding extra broth. Not bad, but a lot like other tortilla soups. Thanks for sharing this recipe!
Great recipe! I also used the red enchilada sauce and 1 can of green chiles. I used the pinto beans it called for, plus a can of kidney beans in place of the veggie chicken because I don't care for faux meats in general. Kidney beans were all I had-- it was great with kidney beans, but next time I will use black beans. I used vegetable broth instead of the bouillon cube and water. I threw everything in a crock pot and put it on high for about 2 hours and it was great, but it was definitely very spicy. Additionally, I used crunched tortilla chips, shredded Mexican cheese, and sour cream as toppings for this soup and it was outstanding! If anyone is looking for a side dish/ dessert, I recommend the sweet corn cake dish that you can find in packages in the Mexican foods aisle. It made the meal feel complete.
This was fantastic!!! I used chicken bouillon and extra chili powder since I had no cumin. Also added finely diced garlic and onions and skipped the garlic powder. Added some lime for kick. I also added chopped corn tortilla before reducing, the tortillas disintegrated and gave it an extra thickness and heartyness. I add chopped tortilla on it right before serving for "the look". LOVED IT!! I let the soup reduce for a couple of hours to make it thick and hearty. It was so easy to make a absolutely delicious. I can't wait to see what it'll taste like after a day or two of refrigeration like someone suggested. I'll definitely make this again.
Delicious! I used red enchilada sauce and it was perfect! I wanted a tortilla soup that is like Qdoba's vegetarian tortilla soup and this is it! Thanks so much for sharing!
This was delicious. Got even better the next day. I had tortilla chips I threw in at the last second and the stew was amazing.
This is delicious and holds up well to substitutions.
Excellent stew that is extremely easy to make. I did make a few changes that I think really improve this recipe. I fry onions, garlic, and green/red pepper in oil until cooked, and then add the enchilada sauce and broth. I really dislike fake chicken, so I add sliced veggie brats instead. My family of non-vegetarians really enjoyed it.
Excellent. I added sour cream to tone down the hot for my kids.
Ridiculously easy and very delicious! I could only find a 14oz can of green sauce, so I substituted 5oz of vegetable broth for the rest since I already had it in the refrigerator. I used two big cloves of garlic since I didn't have any garlic powder, and everything else I did according to the recipe as written. We will definitely be making this again!
Adding hot sauce adds a nice amount of flavor to the soup, and if you can't remember cumin, extra chili powder works just fine. I accidentally bought sweet corn, but it still tasted quite delicious. Using cracked up hard taco shells are very delicious in this soup if you don't want to use soft tortilla.
SO easy and SO delicious! I love it with cornbread!
I actually started out following the recipe for this one, but of course strayed. I used everything except the chicken substitute, cilantro (ew), and corn tortillas. THEN added two cans of potatoes, diced; a can of black beans; a large can of diced green chiles; a very healthy sprinkle of nutritional yeast; and half a can of refried beans to thicken, a whole can would have been better. I wanted to make just a small amount, but that never happens. I was eating this for a week. Thankfully it was good, especially over tortilla chips with cheese and sour cream.
This was one of the easiest things I've ever cooked...and the best part is that everyone loved it!
This is a truly great tortilla soup recipe both for vegetarians and for meat eaters. I do have to caution about one element that I think is very important. Find and use green enchilada sauce. It is not always the easiest to find, but it makes the dish. I have used the red before and it is just not the same in my opinion. I believe I followed the recipe exactly, only omitting the tortilla strips. Bravissimo!
This was excellent and the kids really liked it too. I didn't know what green enchillada sauce was so I used something called salsa verde...I'm thinking it's probably close the same thing?? Anyway, it turned out awesome with it. I used canned corn instead of frozen and black beans (what I had on hand) and didn't have the veggie chicken. Other than that, no changes and great results! I will be making this again and again...
This goes together fast and tastes delicious. I generally make things exactly as the recipe states the first time around before I add any personal touches. The only thing I did differently the second time around was add a small chopped onion and half a diced, seeded jalapeno for some heat. My husband says I should make it more often every time he has it:)
I have made this on multiple occassions and it has always been yummy. I only use green enchilada sauce and water, only b/c I don't usually have vegetable bouillon. I add a can of green chilies to really spice it up and I prefer white corn. I've also added grilled salmon. Don't forget ots and lots of cilantro and corn tortillas.
The green enchilada sauce I got was "mild" which made this dish SOOOO mild. We (the parents) ended up adding hot sauce to ours which helped to spice it up and even the kids gobbled theirs up :)
Loved it! I used half green enchilada and half red enchilada sauce. Guest thought it was fabulous. I would ditch the chicken substitute. It did not add much in my opinion or I would go with real shredded chicken.
This was fabulous. I made it without the meat substitute. It will be a regular at my house.
Really good soup, despite it being summer. I would enjoy this even better during the cold winter. Anyway, in Canada it's almost impossible to find green enchilada sauce at the grocery store. I was able to find Herdez brand green salsa, so I used that. I used homemade veggie broth instead of the bullion, and I also substituted black beans for pinto beans. It's really yummy and has a nice kick that compliments guacamole and sour cream.
This really is delish and I learned a bit about altering my typical recipe towards being vegetarian. However, I think I'll stick with my typical recipe most of the time (2 parts broth to 1 part salsa, with as many onions and summer squashes chopped up and thrown in as you like, with nothing else added until individuals add to their own bowls: protein of choice, tortillas, and optionally some FF cheese or sour cream - BTW we like the veggies either cooked until just tender, or cooked to bits, but not so much the half-way overcooked version). Anyway, I'll probably stick with that broth/veg as a base prior to serving, and this is the reason why: by weight watcher's standards, the base for my regular recipe is point free. That means that some members of my family can add lots of extra calories (such as my 15 yo 6'1" son and my active husband), while my 11 yo daughter and I add in smaller amounts of the extras - in keeping with our individual caloric needs. - Anyway, there might be times when I'll serve this yummy version as a change of pace, as it really is delish.... Yum! Most of all, thanks for sharing - somehow I hadn't thought of using beans in my own soup instead of the chicken that was suggested by the original recipe, and then one of your reviewers taught me that these soups can be thickened by adding tortillas earlier in the cooking process............... Pretty cool!
Good but, my choice of a green salsa in substitution for green enchilada sauce made for a nearly too-hot-to-eat dish. And we loooove hot food! Next time, I'll use something else, and it may go up to 5 stars. Used dehydrated soy-chicken, and that was great.
This was incredible. Everyone who ate it wanted more! I added some refried beans to the mix too. I have been looking for a vegetarian version of this soup that rocks and this is it! Enjoy.
I thought it was vegetarian tortillas soup. It tated like it. My husband and I love it. We garnish with sourcream, and tortillas chips. To make torritllas chips, I used 2 corn tortiallas and butter both sides. Sliced thin strips and bake it at 350 degree until golden brown, about 8-10 minutes.
Very delicious especially with a good quality tortilla.
Loved it!! I added fire roasted tomatoes instead of regular, and the whole can. I had white corn tortilla chips on hand, and used those up instead of corn tortillas. I just crushed them on top with the sour cream and cheese and it was awesome. Very easy recipe, and very tasty!
With a 6 month old baby at home, this stew was easy, quick and delicious. I couldn't find the green enchilada sauce, so I used "salsa verde" instead. I also added tofu instead of the veggie chicken substitute and served it with shredded cheese on top. This was a crowd pleaser. I will be making it again.
Oh. My. Gosh. and Holy Cow, too!! I only made this b/c of all the great reviews, so in case there's someone else out there like me, I thought I'd better add another! This was SO good, and (for once) I followed the recipe exactly. (Well, I planned to, until I realized I had tortilla chips, not corn tortillas.) That being said, I added the chips and cheddar cheese at the end, and it was better than the Tortilla Soup they served at Chili's when I worked there. Thank you so much for this recipe. This will DEF become my new favorite "comfort food!" BTW, it would be just as good w/o the "chicken."
I made this for four big fellas and they all loved it.Didnt alter the recipe at all.very nice ,I will make it again.One fella did add hot sauce ,which along with cheese I placed on table.They had meat barritos as main this was a warm up.
As a vegetarian (not vegan), I loved the idea of getting to eat tortilla soup! And using enchilada sauce as a base was genius! This turned out fabulous using either green or red sauce.
GREAT:but,Don't you just hate that..Anyway,white or gold Hominy sets it off.Keep up the great cooking. ;0
I couldn't stop eating this! The only changes I made were using a can of chili beans (not rinsed), used fresh pico de gallo instead of the tomatoes and a whole can of canned corn (I don't like frozen) and it turned out AMAZING. I love cilantro so added much more and served with a dollop of sour cream and added some hot sauce. Would definitely make this again.
So darn good! I doubled the recipe and I'll be eating soup for a week... not that I'm complaining, because it's delicious. I used chicken broth instead of veggie, and used one can of pinto beans and one can of chili beans, undrained, which I think added a nice flavor to it. The enchilada sauce is fairly salty, so I didn't find that it needed any extra salt. It's fabulous with shredded cheddar on top! I'll be making this again!
I pretty much followed to a T (just used veggie broth instead of boullion and water). It was VERY good!! Even better the next day. And it was super easy to make! (I made it in the crock pot) Will def. make again! Yum!!
i made this one night and it was so awesome that i had 3 big bowls... and i never eat that much not even in 1 week... it was the best thanks
SO GOOD. And very easy to make :]
I thought it was really good, my boyfriend, Mom and grandmother enjoyed it too. I used 2 cans of pinto beans instead of 1 and used the red enchilida sauce. I put some cheese on top when I was ready to eat it was really good!
This was pretty good. I sauteed chopped onion and green pepper with garlic and salt and pepper in vegetable oil. Then added all of the other ingredients. I used chicken stock instead of water, and beef bouillon instead of vegetable bouillon. I did not add the cumin or cilantro just because I don't like those flavors. I had a can of mexican chili beans and corn. Then I chopped up a zucchini that I had. I did not add chicken. Served with shredded cheese on top. I love soup recipes that have a great base and are very easy to adapt to whatever ingredients you have on hand, and this is one of those. I will be making this again.
Added green and red peppers and onions. Make sure to add the green onion and sour cream suggested. Overall, its a good soup, but I have made better ones.
I made this for two of 35 at my holiday party who are vegetarians. Not only did they enjoy seconds, but the other party guests were dipping in. Fast and delicious.
I loved this with my own spin on it. I added more pinto beans (maybe a cup)that were blended with my hand blender, it thickened the soup up a bit. I too used red enchilada sauce because I had it on hand. I also added about a half package of cream cheese to make it nice in creamy. We all loved it!
Very easy. I used 2 cups of vegetable broth and used black beans instead of corn. I also omitted the "chicken" strips. It tasted good the next day for lunch as well as fresh at dinner. I would definitely make again.
This was wonderful. My 7 and 5 year olds even enjoyed this. Will be making again. I may even add some black olives next time.
I'm from new Mexico which is known for the green chili, so I wanted to try this recipe. it is very good but I did make some changes. However, they are not vegetarian additions. First of all, I doubled the recipe and I used chicken broth instead of the water (only two cups), and I added 2 cups of diced boneless chicken thighs. To spice it up some I added several dashes of jalapeno hot sauce.
This is really good. I made this with the red enchilada sauce, and it adds a twist.
Sooooo delicious! This soup is a BIG hit with my husband and everybody in my family! So easy too! I substitute the pinto beans with black beans.
This is my favorite stew. I've made this three times and each time when I've opened the can of enchilada sauce I found it was red that I bought by mistake. At least once I want to try it with the green sauce but my sub-conscious must want the red and no wonder because it is so delicious that way. I did use hominy instead of corn and whatever kind of bean I have on hand. I'm making it again tomorrow to share with my neighbor who is ill. This time on purpose I'm using red. I'll use the green someday. Thanks for the recipe, my favorite.
Awesome Recipe, thanks for sharing. I added extra corn and used black beans instead of pinto beans. I can't stop eating it, lol.
Probably the best soup I've ever had! We will definitely make this again on a regular basis. I loved how quick and easy this was to make!!
My boyfriend and I did not like this at all. Most of the flavor came from the enchilada sauce and we didn't like it as a soup base at all.
DELICIOUS!!! The green enchilada sauce makes a fantastic soup base... a lil kick but not too overpowering. I used the Morningstar "chicken" strips for a vegetarian soup. The hubby raved... even more delicious the next day, after the soup has sat overnight.
Yummy. :-) Since I'm not a vegetarian, I used chicken bouillon and real cut-up chicken in it. I make plenty of non-meat dishes, but also didn't see a reason to find veggie chicken just to keep it "official." I also have never purchased green enchilada sauce and just used red that I already had. It was a bit, well not too spicy exactly, but just tasted a bit too much like enchilada sauce soup. I will try adding more of the water/bouillon next time to try to drown that out a bit. I didn't down-score it cause of that, since I'm the one who substituted w/red.
I was skeptical. But wow! I made two crockpots- one vegetarian, and one Non-veggie (but I used the same basic recipe). EVERYONE had seconds (and that never happens!) This is a wonderful recipe as-is, or to use as a base for alterations!
I like a more red sauce and it didn't quite have enough mexican flavor...
Easy, quick meal! So good to eat! I used vegetable broth instead of the water/bouillon cube and added 1 (15 oz) can black beans, drained & rinsed.
SOO GOOD!! I was craving a bowl of hearty soup and this looked soo easy and I had just about everything on hand. I couldn't find the green enchilada sauce or salsa verde so I used the red enchilada sauce. I used black beans instead of pintos (2 cans) and decided to put in a can of green chilies. I was worried about it being to spicy and it was spicy! But this was sooo delicious. It was prepared in 20 minutes and I served this with sour cream and shredded cheddar cheese! This was just perfect. I can't wait to try the leftovers! BF had 2 bowls and contemplated a 3rd!
Absolutely delicious! Quick and easy to make. You'd never know by tasting it, just how easy it was to make. I substituted canned vegetarian veggie broth instead of the bouillon cube and water as I had the cans handy. I did add veggie turkey (couldn't find chicken at my store) and it really gave it a nice texture. This one is a keeper.
I made this soup for a soup club at work and everyone seemed to LOVE it. Some of my modifications included: cubes of tofu, regular corn tortilla chips instead of the strips, and cheease, sour cream, and lime to top of each bowl. I used a spicy green salsa for the broth which is why I served it with sour cream on the side; and as for the chips, I would break some up in a bowl and then ladle the soup directly over the chips. After a 2 minutes, the chips would be nice and soft.
Awesome recipe! I made some small changes, including doubling up on the tomatoes and omitting the beans. I also added a pound of browned grass-fed ground beef with taco seasoning to fill it out because of surprise guests, but I'll totally be making this vegetarian for my no-meat weekdays This was a huge hit with my parents, my wife (twice), my friend, and my 2-year-old daughter!
AMAZING! quick and easy and not to mention healthy and filling! i added 1 16 oz can of black beans as well and instead of 1/2 can of diced tomatoes i added 3 fresh diced ones a a 6 oz can of tomato paste. of course topped it off with some shredded cheddar and sour cream. yummmm!! highly recommended
A great recipe, thanks for sharing it!
I make this once a month. Throw a little sour cream and avocado on top and rice on the side and you've got a meal!
I just made this for my mom and she swore I bought it from a restaurant. This recipe is awesome and a definite staple from now on. Instead of seasoning w/ salt I added a little Adobo instead. Thanks!
So good! I added black beans and throw in the tortillas right before serving. Will definitely make again.
I loved it because it's quick and easy to prepare and it had great flavor! My family says it's a keeper!
Very flavorful and so easy. I used half a package of Morningstar Farms Meal Starters Chik'n Strips, but I will probably use the whole package next time I make it. Excellent recipe!
Delicious! I like to add sauted zucchini instead of the chicken.. so good!
We have loved this recipe and have made it on a weekly basis since trying it a few weeks ago! We also used red enchilada sauce since we could not find green that was vegetarian and used black soy beans as the beans. Also, we used veggie crumbles instead of the veggie chicken and sauteed that with an onion before adding the corn and beans. Also, we left out the tortilla and topped it with shredded cheese. Delicious and super simple recipe! Thanks!
This is a family favorite, we all love it.
This was yummy. I recently went vegetarian and this is a good addition to my new recipe book. The only thing I would do is strengthen the spice - I like things a bit hotter...
I used red enchilada sauce rather than green (since that is all I could find) and it turned out delicious. I usually have a hard time making soups, but this one turned out fantastic.
My husband and I love this recipe! It is easy to make and I usually double the recipe so that we can eat the left overs all week.I don't change a thing besides topping it with some cheddar cheese. So good!
I made this, it was ok not that much flavor. I added 1/4 cup of onions, 1/2 cup of orange bell pepper, 1/4 tsp fajita seasoning, used Chipotle diced tomatoes and omitted the corn.
This was amazing! I couldn't find green enchilada sauce so I used some homemade red sauce I had in my freezer. I substituted black beans for the pinto beans, as I prefer them. I also used the entire can of diced tomatoes and doubled the chili powder. I used Yves Chick'n tenders for the meat substitute. I like my food spicy so I added some hot sauce and crushed red pepper to my bowl...I was sweating by the time I was done but man was it good!
This recipe has become a fast favorite. Very delicious and so easy to make! I make it without the chicken substitute. Highly recommended!
A+ . . . So many compliments every time I make it. I start with the saute of onion and garlic - use the large can of green enchilada sauce - vegetable broth instead of bouillon/water - black beans - a can of Trader Joes corn - and so far I keep forgetting the "add the tortilla part" ... but I always serve with corn chips, ... chopped green onion, grated sharp cheddar, and sour cream. Quick - Easy - Delish Thanks Mindy
This was super easy and yummy. The reviews that said the soup tastes better the next day are completely right. Good the 1st day and great the next day. I did add a dash of cinnamon, a little extra garlic, cumin, and chili powder. I will for sure make this again!
My vegetarian daughter and I (not a vege) loved this recipe. We added black beans in place of vegan chicken had some crusty bread and ate the entire pot!!
Love it, love it, love it! To add spicyness I add a can of tomatoes with diced chiles. I also add a can of hominy to make it as close to menudo as a vegetarian can.
I really enjoyed this. The night I made it though, I didn't think it was that good. It reminded me of a chain restuarants tortilla soup (not a compliment, lol!) Two days later, I heated the leftover for lunch, and I couldn't get enough!! It was so good. This recipe is almost too easy to make, too. I thought the tortillas in there would be wierd, but I liked them. I'll most likely make this again!
This is a VERY VERY good soup! Now, I kind of messed up the vegetarian part of it by adding a couple of diced up chicken breasts. I cooked that first in the pot and then added everything else as directed. I used black beans instead pinto since that's what I had on hand and when it was all done I added a little diced up avocado and a bit of fresh lime juice...YUMMY!! I'll definately do this again and double the recipe next time!
This was delicious and very easy! I used much more vegetarian broth (canned or from a carton) to make it more like a soup. Kids and non-vegetarian husband all loved it. Definitely a keeper!
This turned out awesome!I added veggie ground beef crumbles because that is what i had in the freezer. I like how quickly this comes together too. Oh, and its even more fabulous the next day!