Vegetarian Tortilla Soup with Avocado
Description
Vegetarian tortilla soup topped with avocado and Monterey Jack cheese is a hearty version of the traditional soup that even meat-eaters will find filling.
Ingredients
•
3 flour tortillas, cut into strips
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cooking spray
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1 tablespoon peanut oil, or as needed
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1 1/2 cups chopped onion
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1/4 cup chopped red bell peppers
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2 cloves garlic, minced
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1 (14 1/2 ounce) can stewed tomatoes with juice, chopped
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2 cups diced zucchini
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2 cups frozen sweet corn
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1/2 cup diced mushrooms
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5 cups vegetable broth
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3/4 tablespoon chili powder
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1 1/2 teaspoons hot pepper sauce
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salt and ground black pepper to taste
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2 tablespoons chopped fresh cilantro
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1 avocado - peeled, pitted, and sliced
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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.