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Vegetarian Tortilla Soup with Avocado Recipe

Recipe by: april

"One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Arrange tortilla strips on a baking sheet and lightly with cooking spray.
  • 3Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
  • 4Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
  • 5Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
  • 6Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.
Footnotes
  • Cook's Note:
  • Corn tortillas can be used in place of flour if desired.
Ingredients
  • 8 servings
  • 259 cals
  • 3 flour tortillas, cut into strips
  • cooking spray
  • 1 tablespoon peanut oil, or as needed
  • 1 1/2 cups chopped onion
  • 1/4 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
  • 1/2 cup diced mushrooms
  • 5 cups vegetable broth
  • 3/4 tablespoon chili powder
  • 1 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    259
    13%
  • Fat:
    12
    18%
  • Carbs:
    32.2
    10%
  • Protein:
    8.9
    18%
  • Cholesterol:
    13
    4%

Based on a 2,000 calorie diet

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