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Vegetarian Tortilla Soup with Avocado
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Hearty vegetarian tortilla soup with avocado and melted Monterey Jack cheese will satisfy any appetite, meat-eaters included.
Ingredients:
  • 3 flour tortillas, cut into strips
  • cooking spray
  • 1 tablespoon peanut oil, or as needed
  • 1.5 cups chopped onion
  • 0.25 cup chopped red bell peppers
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can stewed tomatoes with juice, chopped
  • 2 cups diced zucchini
  • 2 cups frozen sweet corn
  • 0.5 cup diced mushrooms
  • 5 cups vegetable broth
  • 0.75 tablespoon chili powder
  • 1.5 teaspoons hot pepper sauce
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado - peeled, pitted, and sliced
  • 1 cup shredded Monterey Jack cheese
Instructions:
  • Preheat the oven to 375°F (190°C).
  • Lay out tortilla strips on a baking sheet and gently spray them with cooking spray for a delicious crispy finish.
  • Bake in the preheated oven until perfectly golden and crispy, for 8 to 10 minutes.
  • In a large stockpot, warm peanut oil over medium-high heat. Cook onion, red bell pepper, and garlic until onion turns translucent, which should take about 5 to 10 minutes. Stir in tomatoes with their juices, zucchini, corn, and mushrooms, cooking until the zucchini just softens, around 3 to 4 minutes.
  • Combine vegetable broth, chili powder, hot sauce, salt, and pepper with vegetables; bring to a boil. Simmer until vegetables are tender, about 20-25 minutes. Stir in cilantro and remove from heat.
  • Serve the soup in bowls and garnish with crispy tortilla strips, creamy avocado slices, and melty Monterey Jack cheese.

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