Vegetarian Tortilla Soup with Avocado

Name: Vegetarian Tortilla Soup with Avocado
Total time: 60
Yield: 8
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

Recipe by april from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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3 flour tortillas, cut into strips
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cooking spray
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1 tablespoon peanut oil, or as needed
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1 ½ cups chopped onion
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¼ cup chopped red bell peppers
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2 cloves garlic, minced
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1 (14.5 ounce) can stewed tomatoes with juice, chopped
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2 cups diced zucchini
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2 cups frozen sweet corn

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½ cup diced mushrooms
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5 cups vegetable broth
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¾ tablespoon chili powder
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1 ½ teaspoons hot pepper sauce
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salt and ground black pepper to taste
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2 tablespoons chopped fresh cilantro
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1 avocado - peeled, pitted, and sliced
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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.