Vegetarian Tortilla Soup with Avocado


  • 3 flour tortillas, cut into strips
  • Cooking spray
  • 1 tablespoon peanut oil, or as needed
  • 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


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

Sign up now and get up to
50% OFF


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

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

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.

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.

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