Rating: 4.5 stars
256 Ratings
  • 5 star values: 200
  • 4 star values: 43
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

347 calories; protein 16.4g; carbohydrates 42.5g; fat 13.9g; cholesterol 24.7mg; sodium 565.3mg. Full Nutrition
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