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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flour tortillas, cut into strips
peanut oil, or as needed
1 1/2 cups
chopped red bell peppers
1 (14.5 ounce) can
stewed tomatoes with juice, chopped
frozen sweet corn
1 1/2 teaspoons
hot pepper sauce
salt and ground black pepper to taste
chopped fresh cilantro
avocado - peeled, pitted, and sliced
shredded Monterey Jack cheese
Amazing soup! I've wanted something Mexican inspired with a bit of heat and hearty. This did the trick. The best part is that you can spice it up if it is to bland for your liking.
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!
Quick tasty soup. I am not a hot sauce fan so I omitted it and put in some extra chili powder instead. The result was mild but not bland--just what I wanted. I'll definitely be making it again!
Very tasty, love the lime, it give the recipe a special lift.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Tortilla Soup with Avocado
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 259
** Calories from Fat: 108
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