Vegetarian Tortilla Soup With Avocado Recipe

Name: Vegetarian Tortilla Soup With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375 degrees F (190 degrees C).
2
Arrange tortilla strips on a baking sheet and lightly with cooking spray.
3
Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
4
Heat 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.
5
Mix 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.
6
Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 flour tortillas, cut into strips, cooking spray, 1 tablespoon peanut oil, or as needed, 1 1/2 cups chopped onion, and more.

Yes, Vegetarian Tortilla Soup With Avocado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Tortilla Soup With Avocado

How did you like this recipe?

Frequently Asked Questions