Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4