Vegetarian Tortilla Soup with Avocado

4.7
(18)

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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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 3 flour tortillas, cut into strips

  • cooking spray

  • 1 tablespoon peanut oil, or as needed

  • 1 ½ cups chopped onion

  • ¼ 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

  • ½ cup diced mushrooms

  • 5 cups vegetable broth

  • ¾ tablespoon chili powder

  • 1 ½ 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

Directions

  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.

Cook's Note:

Corn tortillas can be used in place of flour if desired.

Nutrition Facts (per serving)

259 Calories
12g Fat
32g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 259
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 621mg 27%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 9g
Vitamin C 24mg 120%
Calcium 163mg 13%
Iron 2mg 13%
Potassium 514mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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