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Hearty Vegetarian Tortilla Soup with Avocado and Crispy Flour Strips

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This Vegetarian Tortilla Soup with Avocado is a masterclass in texture and flavor layering. It features a medley of fresh zucchini, sweet corn, and earthy mushrooms in a perfectly spiced broth topped with crispy flour tortilla strips.

Ingredients

Scale

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

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Arrange tortilla strips on a baking sheet and coat with cooking spray.

2. Bake for 8 to 10 minutes until golden and crispy. Set aside.

3. Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until translucent (5-10 minutes).

4. Add tomatoes with juice, zucchini, corn, and mushrooms; saute for 3 to 4 minutes.

5. Mix in vegetable broth, chili powder, hot sauce, salt, and pepper. Bring to a boil.

6. Reduce heat and simmer until vegetables are tender (20 to 25 minutes).

7. Stir in cilantro and remove from heat.

8. Ladle into bowls and top with crispy tortilla strips, avocado slices, and Monterey Jack cheese.

Notes

To make this vegan, simply omit the cheese or use a dairy-free alternative.

For extra protein, add one can of rinsed black beans during the simmering stage.

Serve with fresh lime wedges for an extra pop of acidity.

Nutrition

Find it online: https://www.flavourrecipe.com/vegetarian-tortilla-soup-with-avocado/