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