Vegetarian Tortilla Stew

Vegetarian Tortilla Stew

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Mindy 14

"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."
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30 m servings 347 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


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  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.


  1. 220 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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.

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Most positive
Least positive

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. ...

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 b...

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.

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 'chi...

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 h...

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 in...

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 f...

Very good and EASY..which is key for me...I used 2 cloves fresh garlic and vegetable broth instead of bouillon/water. Also added some red pepper flakes...I was so hungry I had some as soon as d...

This was great but SPICY and we love spicy food. I used a medium verde sauce, omitted the beans and added 2 diced chicken breasts. I also added juice from 1 lime and sliced tortilla strips. This...

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