Vegetarian Tortilla Soup with Avocado Recipe - Allrecipes.com
  • READY IN 1 hr

Vegetarian Tortilla Soup with Avocado

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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.
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Footnotes

  • Cook's Note:
  • Corn tortillas can be used in place of flour if desired.
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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 650 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

april
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