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Vegetarian Tortilla Stew with Veggie Chicken

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch
Vegetarian Tortilla Stew with Veggie Chicken
Ingredients
  • 1 (19 ounce) can green enchilada sauce
  • 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
  • 4 (6 inch) corn tortillas, torn into strips
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste
Instructions
1
Combine the enchilada sauce and water in a large container, stirring until well incorporated.
2
Add the bouillon cube to the mixture and stir until it has fully dissolved, then add garlic powder, chile powder, and cumin to taste.
3
Heat the mixture over high heat until it reaches a rolling boil, then gradually decrease the temperature to a low simmer.
4
Add the beans, tomatoes, and corn to the pot, stirring gently to combine.
5
Continue cooking the mixture until it has reached a heated-through consistency, then stir in the vegetarian chicken and tortillas.
6
Allow the mixture to cook for a few more minutes, stirring occasionally, until it has reached a heated-through consistency.
7
Finally, stir in the chopped cilantro and season with salt and pepper to taste before serving.