Vegetarian Tortilla Soup With Avocado

Ingredients

• Servings: 8
• 3 flour tortillas, cut into strips
• cooking spray
• 1 tablespoon peanut oil, or as needed
• 1 1/2 cups chopped onion
• 1/4 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
• 1/2 cup diced mushrooms
• 5 cups vegetable broth
• 3/4 tablespoon chili powder
• 1 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• arrange tortilla strips on a baking sheet and lightly with cooking spray.
• bake in the preheated oven until golden and crispy, 8 to 10 minutes.
• 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.
• 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.
• ladle soup into serving bowls; top with tortilla strips, avocado slices, and monterey jack cheese.