Vegetarian Tortilla Soup with Avocado

Vegetarian Tortilla Soup with Avocado

Made  times
april 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 259 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

I loved this recipe, thank you for sharing it! I garnished with avocado slices and a little queso fresco...delicious! It's a keeper!

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.

Other stories that may interest you