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.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
347 Calories
Recipe Instructions
Step 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.
Ingredients
1 ½ cups water
½ teaspoon garlic powder
salt and pepper to taste
1 (15 ounce) can pinto beans, drained and rinsed
1 tablespoon chopped fresh cilantro
1 cube vegetable bouillon
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 cup frozen corn
1 (19 ounce) can green enchilada sauce
4 (6 inch) corn tortillas, torn into strips
½ (16 ounce) can diced tomatoes
½ cup vegetarian chicken substitute, diced (Optional)
