Vegetarian Tortilla Soup with Avocado Recipe

Recipesfull introduces to you: More Soup Recipes. (Vegetarian Tortilla Soup with Avocado Recipe). One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Vegetarian Tortilla Soup with Avocado Recipe

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

Tortilla and Bean Soup

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Arrange tortilla strips on a baking sheet and lightly with cooking spray.

Step 3

Bake in the preheated oven until golden and crispy 8 to 10 minutes.

Step 4

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.

Step 5

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.

Step 6

Ladle soup into serving bowls; top with tortilla strips avocado slices and Monterey Jack cheese.

Nutritional Information

Vegetarian Tortilla Soup with Avocado Recipe

Servings Per Recipe:8

Calories: 259

% Daily Value *

Protein: 8.9g 18%

Carbohydrates: 32.2g 10%

Dietary Fiber: 5.7g 23%

Sugars: 7.4g

Fat: 12g 18%

Saturated Fat: 3.9g 20%

Cholesterol: 12.6mg 4%

Vitamin A Iu: 1411.2IU 28%

Niacin Equivalents: 4.1mg 32%

Vitamin B6: 0.3mg 20%

Vitamin C: 23.9mg 40%

Folate: 81mcg 20%

Calcium: 162.8mg 16%

Iron: 2.3mg 13%

Magnesium: 39.9mg 14%

Potassium: 514.3mg 14%

Sodium: 621.1mg 25%

Thiamin: 0.2mg 23%

Calories From Fat: 107.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.