Name: Vegetarian Tortilla Soup with Avocado
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 3 flour tortillas, cut into strips; cooking spray; 1 tablespoon peanut oil, or as needed; 1.5 cups chopped onion; 0.25 cup chopped red bell peppers; 2 cloves garlic, minced; 1 (14.5 ounce) can stewed tomatoes with juice, chopped; 2 cups diced zucchini; 2 cups frozen sweet corn; 0.5 cup diced mushrooms; 5 cups vegetable broth; 0.75 tablespoon chili powder; 1.5 teaspoons hot pepper sauce; salt and ground black pepper to taste; 2 tablespoons chopped fresh cilantro; 1 avocado - peeled, pitted, and sliced; 1 cup shredded Monterey Jack cheese

Ingredients

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.

Enjoy your meal!