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.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 1 (19 ounce) can green enchilada sauce

  • 1 ½ cups water

  • 1 cube vegetable bouillon

  • ½ teaspoon garlic powder

  • ¼ teaspoon chili powder

  • ¼ teaspoon ground cumin

  • 1 (15 ounce) can pinto beans, drained and rinsed

  • ½ (16 ounce) can diced tomatoes

  • 1 cup frozen corn

  • ½ cup vegetarian chicken substitute, diced (Optional)

  • 4 (6 inch) corn tortillas, torn into strips

  • 1 tablespoon chopped fresh cilantro

  • salt and pepper to taste


  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.

Nutrition Facts (per serving)

347 Calories
14g Fat
43g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 347
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 28%
Cholesterol 25mg 8%
Sodium 565mg 25%
Total Carbohydrate 43g 15%
Dietary Fiber 10g 35%
Total Sugars 3g
Protein 16g
Vitamin C 21mg 106%
Calcium 134mg 10%
Iron 5mg 26%
Potassium 725mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love