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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
259 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Arrange tortilla strips on a baking sheet and lightly with cooking spray.
Step 3
Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
Step 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.
Step 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.
Step 6
Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.
Ingredients
1 cup shredded Monterey Jack cheese
salt and ground black pepper to taste
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
5 cups vegetable broth
cooking spray
1 avocado - peeled, pitted, and sliced
2 cups diced zucchini
1 tablespoon peanut oil, or as needed
3 flour tortillas, cut into strips
1 (14.5 ounce) can stewed tomatoes with juice, chopped