Savory Avocado Tortilla Soup: A Delicious Vegetarian Recipe

Ingredients

• Slice three flour tortillas into strips
• Spritz with cooking spray for a light coat
• Drizzle a tablespoon of peanut oil or as required
• Prepare one and a half cups of diced onion
• Quarter cup of finely chopped red bell peppers
• Mince two cloves of garlic for flavor
• A can of stewed tomatoes, approximately 14.5 ounces, roughly chopped with its juices
• Two cups of zucchini, diced for added texture
• Two cups of frozen sweet corn for a hint of sweetness
• Half a cup of mushrooms, diced for depth
• Pour five cups of vegetable broth for a hearty base
• Sprinkle three-fourth tablespoon of chili powder
• Add a teaspoon and a half of hot pepper sauce for some kick
• Season with salt and freshly ground black pepper to taste
• Garnish with two tablespoons of freshly chopped cilantro
• Include one ripe avocado, peeled, pitted, and thinly sliced
• Top with a cup of shredded Monterey Jack cheese

Step 1

Begin by preheating your oven to a cozy 375 degrees F (190 degrees C) for that perfect cooking environment. Get creative by arranging your tortilla strips on a baking sheet, giving them a light mist of cooking spray for that extra crunch. Slide the sheet into the awaiting oven, letting the strips bake to a beautiful golden hue in about 8 to 10 minutes.

Step 2

Meanwhile, in a stockpot, heat up some peanut oil over medium-high heat to start building the flavors of your soup. Saute a delightful mix of onion, red bell pepper, and garlic until the onion turns translucent, offering a fragrant invitation to the rest of the ingredients. Toss in some tomatoes with their juice, vibrant zucchini, sweet corn, and earthy mushrooms, cooking until the zucchini just begins to soften, enhancing the medley of flavors.

Step 3

Pour in some vegetable broth, a sprinkle of chili powder, a dash of hot sauce, and a pinch of salt and pepper to season the vegetable goodness simmering in the pot. Let it come to a gentle boil before reducing the heat to a simmer, coaxing the vegetables to tender perfection over the next 20 to 25 minutes. Just before serving, add a handful of fresh cilantro to brighten up the soup, then take the stockpot off the heat.

Step 4

To serve, ladle the warm soup into inviting bowls, generously topping each with crunchy tortilla strips, creamy avocado slices, and a sprinkling of Monterey Jack cheese for that perfect finishing touch. Enjoy this flavorful and comforting dish with loved ones.