Vegetarian Tortilla Stew

Pinto beans and enchilada sauce star in this simple, meatless tortilla stew. See more

READY IN 30 mins

Vegetarian Tortilla Stew

Read Reviews (137)

"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." — Mindy

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 30, 2007

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!

—JENNYLYN1

See full review »

Most Helpful Critical Review

Dec 30, 2011

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.

—AlyWT

See full review »

198 Ratings

See other versions of this recipe!

Dec 06, 2008

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!!

—CAR

See full review »

Sep 04, 2005

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.

—Patty

See full review »

Oct 29, 2007

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!!

—Brooke Elizabeth

See full review »

Aug 11, 2009

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.

—janel47

See full review »

May 14, 2008

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!

—Jessie

See full review »

Dec 17, 2010

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.

—Jennafir

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Vegetarian Green Chile Stew

Vegetarian Tortilla Soup

Vegetarian Moroccan Stew

7-Layer Meatless Tortilla Pie

Southwest Stew

Make-Ahead Vegetarian Moroccan Stew

Southwestern Green Chile with Pork Stew

Southwestern Black Bean Stew

Taco Stew

Texas Cowboy Stew

Nutrition

Calories
347 kcal
17%

Carbohydrates
42.5 g
14%

Cholesterol
25 mg
8%

Fat
13.9 g
21%

Fiber
9.9 g
40%

Protein
16.4 g
33%

Sodium
662 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetarian Tortilla Stew

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 347
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 5.5g 27 %
Cholesterol 25mg 8 %
Sodium 662mg 26 %
Potassium 725mg 20 %
Total Carbohydrates 42.5g 14 %
Dietary Fiber 9.9g 40 %
Protein 16.4g 33 %
** Sugars 3.4g
Vitamin A 22 %
Vitamin C 35 %
Calcium 17 %
Iron 47 %
** Thiamin 14 %
** Niacin 35 %
** Vitamin B6 33 %
** Magnesium 28 %
** Folate 51 %

* 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.