Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
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.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user OKIELORA.
1 large (28 ounce) can green enchilada sauce 3 cups water 2 cube chicken bouillon 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground cumin 2 (15 ounce) can pinto beans, drained and rinsed 1 (16 ounce) can diced tomatoes 2 cup frozen corn 2 chicken breasts cooked and shredded 1 tablespoon chopped fresh cilantro salt and pepper to taste 4 (6 inch) corn tortillas, torn into strips (optional and not included in nutrition facts)
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.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user OKIELORA.
Nutritional Info Amount Per Serving
- Calories: 240.2
- Total Fat: 4.3 g
- Cholesterol: 36.5 mg
- Sodium: 1,386.2 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 9.4 g
- Protein: 20.2 g
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