Enchilada Soup


1 pound firm water-packed tofu, torn in bite-size pieces
2 T food yeast flakes
1 T onion granules
1 t. garlic granules
2 T chicken-style seasoning (vegan)
1 package taco seasoning
1 T olive oil (optional if non-stick pan is used)
1 cup diced onion
2 cloves garlic, minced
1½ quarts vegan chicken-style broth
1 - 28-ounce can enchilada sauce, hot or mild
1 t. chili powder
1 t. salt or 1 T sugar (optional)
½t. ground cumin
2 t. oregano
1-2 cans beans, whole pinto or veggie refried beans
1 28 oz. can diced "Fire Roasted" or regular tomatoes
1-2 cups frozen or fresh corn
4-6 corn tortillas, torn in medium size pieces


Add yeast flakes, onion & garlic granules and chicken seasoning to tofu in dutch oven and brown well, stir tofu frequently but gently to keep pieces intact, allowing tofu to "dry out" some. Add onion, sprinkle with taco seasoning; add garlic and saute till onions are clear. Add remaining ingredients and bring to a boil. Turn down heat and cook for 30 minutes on medium-low.

When serving, garnish bowls of soup with avocado slices, tofu sour cream, fresh chopped onion, fresh cilantro, olives, tortilla pieces, etc. You can add or change veggies to your taste.

Makes a large pot which gets better every day and freezes well.

Compliments of KBLN Better Life Television www.BetterLifeTV.tv

Better Life Broadcasting Network • http://betterlifetv.tv