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.

april

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Arrange tortilla strips on a baking sheet and lightly with cooking spray.

  • Bake in the preheated oven until golden and crispy, 8 to 10 minutes.

  • 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.

  • 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.

  • 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

259 calories; protein 8.9g 18% DV; carbohydrates 32.2g 10% DV; fat 12g 18% DV; cholesterol 12.6mg 4% DV; sodium 621.1mg 25% DV. Full Nutrition

Reviews (12)

Read More Reviews
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2015
Great vegetarian option for chicken tortilla soup! Love the addition of the hot sauce. I added a little bit of fresh squeezed lime juice. Quick and delicious! Read More
(1)
Rating: 5 stars
11/14/2015
I loved this recipe thank you for sharing it! I garnished with avocado slices and a little queso fresco...delicious! It's a keeper! Read More
(1)
Rating: 5 stars
11/26/2015
Delicious Read More
(1)
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Rating: 5 stars
03/22/2017
This has become a family favorite at my house! I omit the hot sauce and dice a poblano pepper and a jalapeno instead. We serve it with tortilla chips instead of baked tortillas and use sour cream instead of the cheese. We look forward to soup night every time this is on the menu. Very delicious! Read More
Rating: 5 stars
06/27/2019
I add black beans and subtract zucchini. We love this! Read More
Rating: 5 stars
08/16/2018
This is a really flavorful soup. I actually made it with chicken broth and canned corn. Light meatless and delicious. I'll definitely make it again! Read More
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Rating: 4 stars
09/20/2014
Very tasty love the lime it give the recipe a special lift. Read More
Rating: 4 stars
01/22/2019
Made it exactly like recipe. Everyone really liked it Read More
Rating: 4 stars
05/27/2016
I liked it but I found such a variety of ingredients a little overwhelming. Next time I'll make it when I'm missing some ingredients to tone it down a little. I already skipped the cheese this time to keep it vegan. Read More