Vegetarian Tortilla Stew

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 (optional)

4 (6 inch) corn tortillas, torn into strips

1 tablespoon chopped fresh cilantro

salt and pepper to taste

What You Need