Avocado-Infused Vegetarian Tortilla Soup

Ingredients

• 3 flour tortillas, cut into strips
• cooking spray
• 1 tablespoon peanut oil, or as needed
• 1 ½ cups chopped onion
• ¼ 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
• ½ cup diced mushrooms
• 5 cups 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 avocado - peeled, pitted, and sliced
• 1 cup shredded Monterey Jack cheese

Step 1

Heat your oven to 375°F (190°C). Spread the tortilla strips out on a baking sheet and give them a light spray with cooking spray. Pop them in the oven and bake until they’re golden and crispy, which should take about 8 to 10 minutes.

Step 2

Meanwhile, heat some peanut oil in a large pot over medium-high heat. Toss in the chopped onion, red bell pepper, and garlic, and cook until the onion turns translucent—around 5 to 10 minutes. Add in the tomatoes with their juice, zucchini, corn, and mushrooms, and sauté everything until the zucchini starts to soften, about 3 to 4 minutes.

Step 3

Pour in the vegetable broth, then stir in the chili powder, hot sauce, salt, and pepper. Bring the mixture to a boil, then lower the heat and let it simmer until the vegetables are tender, which usually takes about 20 to 25 minutes. Once the veggies are ready, stir in the cilantro and take the pot off the heat.

Step 4

Serve the soup hot, ladling it into bowls and topping each with those crispy tortilla strips, fresh avocado slices, and a sprinkle of Monterey Jack cheese. Enjoy!