So when I’m home, and my mom doesn’t want to cook, I become the chef for the night. When it comes to food, my mom is really picky and there are a few musts that need to be in the dish I prepare. Spicy and not messy to clean-up. My favorite thing to make is a Tortilla Stew/Soup recipe I found on Allrecipes.com.
This stew/soup only takes one pan, and it can be made and then served directly. What’s even better is that is it vegetarian, but you can feel free to add meat as desired.
Ingredients
- 1 (19 ounce) can green enchilada sauce
Tortilla Soup courtesy of Mindy Poje
- 1 1/2 cups water
- 1 cube vegetable bouillon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/2 (16 ounce) can diced tomatoes
- 1 cup frozen corn
- 1/2 cup vegetarian chicken substitute, diced (optional)
- 4 (6 inch) corn tortillas, torn into strips
- 1 tablespoon chopped fresh cilantro
- salt and pepper to taste
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.
The recipe as is, is a stew. I like to take a hand mixer and blend everything together, to create a smooth consistency, turning this stew into a soup.
Be warned, this recipes makes A LOT of soup, so cut it in half, or be prepared to eat it for many days. (This is probably another reason why my mom likes it, because she does not have to cook for several days after.)
Here is the link to the site.
Happy Eating!
Keep Austin Full 