THE RECIPE JOURNAL · Main Course
Avocado and Vegetarian Tortilla Soup
This hearty soup is packed with fresh vegetables and creamy avocado for a satisfying, meat-free meal. It's perfect for cozy nights when you want something warm, flavorful, and easy to make.
FROM THE KITCHEN • Avocado and Vegetarian Tortilla Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). Spread the tortilla strips out on a baking sheet and give them a light spray with cooking oil. Pop them in the oven and bake until they turn golden and crispy, which should take about 8 to 10 minutes.
02
Step 2
While the tortillas are baking, warm some peanut oil in a large pot over medium-high heat. Add the chopped onion, red bell pepper, and garlic, cooking until the onion becomes translucent—this usually takes around 5 to 10 minutes. Toss in the tomatoes with their juice, zucchini, corn, and mushrooms, and cook for another 3 to 4 minutes until the zucchini starts to soften.
03
Step 3
Pour in the vegetable broth and stir in chili powder, hot sauce, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes, until the veggies are tender. Just before serving, stir in some fresh cilantro and take the pot off the heat.
04
Step 4
Serve the soup in bowls, topping each with the crispy tortilla strips, slices of avocado, and a sprinkle of Monterey Jack cheese. Enjoy!
Why you’ll love it
This soup is a comforting and flavorful meal that combines creamy avocado with hearty vegetables and spices. It’s both filling and light, making it perfect for any season. Plus, it’s packed with nutrients and easy to customize.
How to serve
Serve the soup hot with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Add a dollop of sour cream or shredded cheese on top for extra creaminess. Pair it with a side of warm corn bread or a simple green salad for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. To keep the avocado fresh, add it just before serving or store it separately with a little lime juice to prevent browning. Reheat gently on the stove to avoid overcooking.
