The excellent tortilla soup made by a nearby Mexican restaurant is one item I’ve missed throughout the years while eating vegetarianism. I’ve finally perfected my vegetarian recipe, which is readily vegan if the cheese is omitted from the last step. It’s divine, according to my omnivorous boyfriend! For more protein, add some black beans.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Corn tortillas can be used in place of flour if desired.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 621 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1 can if black beans & pinto beans.
Next time, I’ll add more red bell peppers!
I add black beans and subtract zucchini. We love this!
Made it exactly like recipe. Everyone really liked it
This is a really flavorful soup. I actually made it with chicken broth and canned corn. Light , meatless and delicious. I’ll definitely make it again!
This has become a family favorite at my house! I omit the hot sauce and dice a poblano pepper and a jalapeno instead. We serve it with tortilla chips instead of baked tortillas, and use sour cream instead of the cheese. We look forward to soup night every time this is on the menu. Very delicious!
I liked it, but I found such a variety of ingredients a little overwhelming. Next time I’ll make it when I’m missing some ingredients to tone it down a little. I already skipped the cheese this time to keep it vegan.
Delicious
I loved this recipe, thank you for sharing it! I garnished with avocado slices and a little queso fresco…delicious! It’s a keeper!
Amazing soup! I’ve wanted something Mexican inspired with a bit of heat and hearty. This did the trick. The best part is that you can spice it up if it is to bland for your liking.
Great vegetarian option for chicken tortilla soup! Love the addition of the hot sauce. I added a little bit of fresh squeezed lime juice. Quick and delicious!
Quick tasty soup. I am not a hot sauce fan so I omitted it and put in some extra chili powder instead. The result was mild but not bland–just what I wanted. I’ll definitely be making it again!
Very tasty, love the lime, it give the recipe a special lift.