Vegetarian Tortilla Stew Recipe

Ingredients

• 1 (19 ounce) can green enchilada sauce
• 1.5 cups water
• 1 cube vegetable bouillon
• 0.5 teaspoon garlic powder
• 0.25 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 1 (15 ounce) can pinto beans, drained and rinsed
• 0.5 (16 ounce) can diced tomatoes
• 1 cup frozen corn
• 0.5 cup vegetarian chicken substitute, diced
• 4 (6 inch) corn tortillas, torn into strips
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste