ALLRECIPES VEGETARIAN TORTILLA SOUP RECIPES

VEGETARIAN TORTILLA SOUP WITH AVOCADO RECIPE | ALLRECIPES

Vegetarian Tortilla Soup with Avocado Recipe | Allrecipes image

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.

Provided by april

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 32.2 g, CholesterolContent 12.6 mg, FatContent 12 g, FiberContent 5.7 g, ProteinContent 8.9 g, SaturatedFatContent 3.9 g, SodiumContent 621.1 mg, SugarContent 7.4 g

VEGETARIAN TORTILLA STEW RECIPE | ALLRECIPES

Vegetarian Tortilla Stew Recipe | Allrecipes image

Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions.

Provided by Mindy

Categories Soups, Stews and Chili Recipes Stews

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 (19 ounce) can green enchilada sauce
1?½ cups water
1 cube vegetable bouillon
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
½ (16 ounce) can diced tomatoes
1 cup frozen corn
½ cup vegetarian chicken substitute, diced
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste

Steps:

In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

Nutrition Facts : Calories 347 calories, CarbohydrateContent 42.5 g, CholesterolContent 24.7 mg, FatContent 13.9 g, FiberContent 9.9 g, ProteinContent 16.4 g, SaturatedFatContent 5.5 g, SodiumContent 565.3 mg, SugarContent 3.4 g

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