Tortilla Soup

Ingredients:
1 (19 ounce) can green enchilada sauce
1.5 cups water
1 cube vegetarian 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 (15 ounce) can beans of your choice, drained and rinsed
1/2 (16 ounce) can diced tomatoes
1 cup frozen corn
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste

Directions:
1. In a pot, mix the enchilada sauce and water.
2. Dissolve the bouillon cube in the liquid.
3. Add garlic powder, chili powder, cumin, salt and pepper.
4. Bring to a boil, then reduce heat to low.
5. Mix in the beans, tomatoes, and corn. Simmer until heated through.
6. Stir in cilantro and tortilla strips, and season with salt and pepper to serve.

What We Do:
We prefer medium heat green enchilada sauce. It gives it a nice warmth, but many children would find it too spicy.
We've used black beans, kidney beans, cannellini beans, and pinto beans for the second bean and all were good. We also tried Morning Star Farms' Chick'n Strips in it and thought it didn't add anything to the taste.
We've added celery when it will be cooking for a while and has time to soften up.

Special Diet Considerations:
Watch the packaged foods on this one as the bouillon and enchilada sauce in particular are likely to have hidden ingredients. I googled and found gluten-free bouillon and corn tortillas, so I'm tagging this as safe for celiacs.