Name: Vegetarian Tortilla Soup with Avocado
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Flour tortillas, cut into strips - 3; Cooking spray - 3; Peanut oil, or as needed - 1 tablespoon; Chopped onion - 1 ½ cups; Chopped red bell peppers - ¼ cup; Garlic, minced - 2 cloves; Stewed tomatoes with juice, chopped - 1 (14.5 ounce) can; Diced zucchini - 2 cups; Frozen sweet corn - 2 cups; Diced mushrooms - ½ cup; Vegetable broth - 5 cups; Chili powder - ¾ tablespoon; Hot pepper sauce - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Chopped fresh cilantro - 2 tablespoons; Avocado - peeled, pitted, and sliced - 1; Shredded Monterey Jack cheese - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Tortilla Soup with Avocado

1. Flour tortillas, cut into strips - 3

2. Cooking spray - 3

3. Peanut oil, or as needed - 1 tablespoon

4. Chopped onion - 1 ½ cups

5. Chopped red bell peppers - ¼ cup

6. Garlic, minced - 2 cloves

7. Stewed tomatoes with juice, chopped - 1 (14.5 ounce) can

8. Diced zucchini - 2 cups

9. Frozen sweet corn - 2 cups

10. Diced mushrooms - ½ cup

11. Vegetable broth - 5 cups

12. Chili powder - ¾ tablespoon

13. Hot pepper sauce - 1 ½ teaspoons

14. Salt and ground black pepper to taste - 1 ½ teaspoons

15. Chopped fresh cilantro - 2 tablespoons

16. Avocado - peeled, pitted, and sliced - 1

17. Shredded Monterey Jack cheese - 1 cup

How to cook deliciously - Vegetarian Tortilla Soup with Avocado

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.