Hearty Vegetarian Tortilla Soup with Avocado and Crispy Flour Strips

Name: Hearty Vegetarian Tortilla Soup with Avocado and Crispy Flour Strips
Prep time: 20 min
Cook time: 40 min
Total time: PT-492001H45M1S
Cuisine: Mexican
Ingredients: 3 flour tortillas, cut into strips; cooking spray; 1 tablespoon peanut oil; 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

BY azeddine massafi January 9, 2026

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Finding a plant-based alternative to the classic Mexican restaurant staple can be a challenge, especially when you crave that deep, savory broth and the specific crunch of toasted tortillas. This Vegetarian Tortilla Soup with Avocado is a masterclass in texture and flavor layering, proving that you do not need poultry to achieve a soul-warming result. By utilizing a medley of fresh zucchini, sweet corn, and earthy mushrooms, this recipe creates a complex profile that satisfies both vegetarians and omnivores alike. It is a bright, colorful, and deeply comforting dish that transitions perfectly from a light lunch to a robust family dinner.

Table of Contents

Essential Ingredients for the Perfect Pot

To begin this culinary journey, gather these specific components. The beauty of this soup lies in the harmony between the fresh produce and the pantry staples that provide the spicy backbone of the broth.

3 flour tortillas, cut into thin, uniform strips
Cooking spray for the tortilla preparation
1 tablespoon peanut oil, or as needed for sautéing
1 ½ cups chopped yellow onion
¼ cup chopped red bell peppers
2 cloves garlic, minced finely
1 (14.5 ounce) can stewed tomatoes with juice, chopped into bite-sized pieces
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups high-quality vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
Salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 large avocado, peeled, pitted, and sliced into wedges
1 cup shredded Monterey Jack cheese

Master Instructions for Success

Follow these precise steps to ensure your soup has the ideal balance of crispy toppings and tender, flavorful vegetables.

Begin by preheating your oven to 375 degrees Fahrenheit. While the oven warms, prepare a baking sheet for your tortilla strips.
Arrange the flour tortilla strips in a single layer on the baking sheet and coat them lightly with cooking spray to ensure they crisp up without becoming greasy.
Bake the strips in the preheated oven until they reach a beautiful golden brown color and a crispy texture, which typically takes between 8 to 10 minutes. Set these aside for the final assembly.
In a large stockpot, heat the peanut oil over medium-high heat. Introduce the chopped onion, red bell pepper, and minced garlic to the pot. Saute these aromatic vegetables until the onion becomes translucent and soft, which should take roughly 5 to 10 minutes.
Add the chopped stewed tomatoes along with their juice, the diced zucchini, the frozen corn, and the diced mushrooms. Continue to saute the mixture until the zucchini begins to soften slightly, about 3 to 4 minutes.
Pour in the vegetable broth and season the pot with the chili powder, hot pepper sauce, salt, and ground black pepper. Stir well to combine all elements and bring the liquid to a rolling boil.
Once boiling, reduce the heat to a low simmer. Let the soup cook uncovered until all the vegetables are perfectly tender, which generally requires 20 to 25 minutes of simmering time.
Stir the fresh cilantro into the soup and immediately remove the stockpot from the heat to preserve the herb’s bright flavor.
To serve, ladle the hot soup into deep bowls. Garnish each portion generously with the crispy tortilla strips, fresh avocado slices, and a sprinkle of Monterey Jack cheese.

Deep-Dive into the Cooking Process and Texture

Creating a truly memorable Vegetarian Tortilla Soup with Avocado requires more than just tossing ingredients into a pot; it is about managing the heat and the timing of each addition to ensure the vegetables retain their identity. The process starts with the tortillas. While many traditional recipes use corn, the use of flour tortillas here provides a lighter, airier crunch that contrasts beautifully with the density of the zucchini and avocado.

The foundation of the flavor is built during the initial sauté. When you cook the onions, peppers, and garlic in peanut oil, you are creating a base of sweetness and pungency. Peanut oil is particularly effective here because of its high smoke point and subtle nutty undertone, which complements the toasted tortilla strips. It is vital to wait until the onions are translucent before adding the tomatoes; this ensures the raw sulfurous bite of the onion has mellowed into a savory sweetness.

When the stewed tomatoes, zucchini, corn, and mushrooms enter the pot, the kitchen begins to fill with a complex aroma. The stewed tomatoes provide a slight acidity and sweetness that balances the earthy mushrooms. The zucchini acts as a sponge, soaking up the spiced broth as it simmers. The frozen corn is a brilliant addition because it maintains a “pop” of sweetness even after twenty minutes of simmering, providing a necessary textural break from the softer vegetables.

The simmer phase is where the magic happens. As the vegetable broth reduces slightly, the chili powder and hot pepper sauce permeate every cell of the zucchini and mushrooms. This twenty-minute window allows the liquid to transform from a simple broth into a cohesive, spiced soup base. Adding the cilantro at the very end is a crucial culinary move; the residual heat of the soup is enough to release the herb’s essential oils without cooking away its characteristic citrusy freshness.

Elevating Your Soup with Expert Kitchen Insights

To achieve a professional-grade result with this Vegetarian Tortilla Soup with Avocado, consider the science of your heat sources. When baking the tortilla strips, keep a close watch during the final two minutes. The transition from golden brown to overdone happens rapidly due to the sugars in the flour. If you prefer a more rustic texture, you can hand-tear the tortillas instead of cutting them into perfect strips.

Another insight involves the “sweating” of the vegetables. If you find the vegetables are browning too quickly during the first sauté, lower the heat slightly and add a pinch of salt. The salt draws out moisture from the onions and peppers, allowing them to cook in their own juices and prevent burning. This technique, known as sweating, results in a deeper, more integrated flavor profile for the finished broth.

Finally, consider the temperature of your broth. Using room-temperature or warmed broth instead of ice-cold liquid from the refrigerator prevents the cooking process from stalling. When you add cold liquid to a hot sauté, the temperature of the pot drops significantly, which can lead to the vegetables becoming mushy rather than tender. Maintaining a consistent temperature gradient ensures the zucchini stays firm enough to hold its shape.

Tailoring the Dish: Modifications and Substitutions

This recipe is highly adaptable to various dietary needs and pantry availability. If you find yourself without peanut oil, any neutral oil with a high smoke point, such as grapeseed or avocado oil, will suffice. For those who prefer a more traditional corn flavor, corn tortillas can be swapped in for the flour variety. Simply follow the same baking instructions, though they may require an extra minute or two to reach full crispness.

To make this recipe entirely vegan, the modification is simple: omit the Monterey Jack cheese or replace it with a high-quality plant-based shred that melts well. The avocado already provides a significant amount of creamy fat, so the dish remains satisfying even without the dairy. If you are looking to increase the protein content, as suggested by many home cooks, adding a can of rinsed black beans or pinto beans during the simmering stage is an excellent way to turn this soup into a one-pot meal that fuels you for hours.

For those who enjoy a bit more heat, you can increase the amount of hot pepper sauce or add a diced jalapeño along with the bell peppers. Conversely, if you are cooking for children or those sensitive to spice, you can reduce the chili powder by half and omit the hot sauce entirely, relying instead on the natural sweetness of the corn and tomatoes to carry the dish.

Ideal Accompaniments and Serving Suggestions

While this Vegetarian Tortilla Soup with Avocado is a complete meal on its own, the right side dishes can elevate the dining experience. A simple side of lime wedges is highly recommended; a squeeze of fresh lime juice just before eating cuts through the richness of the cheese and avocado, brightening the entire flavor profile.

For a more substantial spread, serve the soup alongside a crisp green salad tossed in a cumin-lime vinaigrette or a side of cilantro-lime rice. If you are hosting a dinner party, you can set up a “topping bar” where guests can customize their bowls with additional cilantro, pickled red onions, radishes, or even a dollop of Greek yogurt as a tangy substitute for sour cream. Warm cornbread or crusty toasted bolillo rolls also make excellent vessels for soaking up every last drop of the spiced broth.

Common Culinary Inquiries

How can I prevent the avocado from browning if I am making the soup in advance?

The best way to handle avocado is to slice it immediately before serving. However, if you must prep it early, toss the slices gently in a small amount of lime or lemon juice. The citric acid acts as an antioxidant, slowing the enzymatic browning process. Store the treated slices in an airtight container with a piece of plastic wrap pressed directly against the surface of the fruit.

Can this soup be frozen for meal prep?

Yes, the base of the soup freezes exceptionally well. Follow the instructions up until adding the cilantro and toppings. Allow the soup to cool completely before transferring it to freezer-safe containers. When you are ready to eat, thaw it overnight in the refrigerator and reheat it on the stove. Add the fresh cilantro, avocado, cheese, and freshly toasted tortilla strips just before serving to ensure the textures are optimal.

What is the best way to chop the stewed tomatoes for a consistent texture?

Stewed tomatoes can be slippery and difficult to cut. The easiest method is to use a pair of kitchen shears to snip the tomatoes directly inside the can before pouring them into the pot. This saves on cleanup and ensures you don’t lose any of the flavorful juice on a cutting board. Alternatively, you can give them a quick pulse in a food processor if you prefer a smoother, less chunky consistency in your broth.

Nutrient Profile and Dietary Overview

This soup is an excellent source of dietary fiber and essential vitamins, thanks to the diverse range of vegetables included in the base.

Nutrient	Amount per Serving
Calories	259
Total Fat	12 grams
Saturated Fat	4 grams
Cholesterol	13 milligrams
Sodium	845 milligrams
Total Carbohydrates	32 grams
Dietary Fiber	6 grams
Sugars	7 grams
Protein	9 grams

Nutritional Disclaimer

The nutritional information provided is an estimate based on standard ingredient measurements and typical vegetable sizes. Actual nutritional values may vary depending on the specific brands of vegetable broth, tortillas, and cheese utilized. For those on sodium-restricted diets, we recommend using low-sodium vegetable broth and adjusting the added salt accordingly.

A Final Note on This Savory Creation

Mastering this Vegetarian Tortilla Soup with Avocado is a rewarding experience for any home cook looking to expand their plant-based repertoire. By focusing on the quality of your aromatics and the precise crisping of your tortilla strips, you create a dish that rivals any traditional version. It is a testament to the fact that simple, fresh ingredients, when treated with care and proper technique, can result in a meal that is both nourishing and indulgent. Whether you are serving a crowd or enjoying a quiet night in, this soup is sure to become a recurring favorite in your kitchen.