This hearty and creamy soup combines the fresh flavors of ripe avocado with wholesome vegetables for a comforting meal. Perfect for a cozy night in, it’s both nourishing and easy to make.
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 spray. Pop them in the oven and bake until they’re golden and crispy, which should take about 8 to 10 minutes.
Meanwhile, heat some peanut oil in a large pot over medium-high heat. Toss in the chopped onion, red bell pepper, and garlic, and cook until the onion turns translucent—around 5 to 10 minutes. Add in the tomatoes with their juice, zucchini, corn, and mushrooms, and sauté everything until the zucchini starts to soften, about 3 to 4 minutes.
Pour in the vegetable broth, then stir in the chili powder, hot sauce, salt, and pepper. Bring the mixture to a boil, then lower the heat and let it simmer until the vegetables are tender, which usually takes about 20 to 25 minutes. Once the veggies are ready, stir in the cilantro and take the pot off the heat.
Serve the soup hot, ladling it into bowls and topping each with those crispy tortilla strips, fresh avocado slices, and a sprinkle of Monterey Jack cheese. Enjoy!
- Use ripe avocados for the best creamy texture and flavor.
- Toast the tortillas lightly before adding to the soup for extra crunch and depth.
- Adjust the seasoning gradually, especially the spices, to match your preferred heat level.
This soup combines creamy avocado flavor with hearty vegetables, making it both satisfying and nutritious. It’s a perfect meal for those seeking comfort without meat. The blend of fresh ingredients creates a rich, vibrant taste that feels fresh and warming.
Serve the soup hot with a squeeze of fresh lime and a sprinkle of chopped cilantro. Add a dollop of sour cream or a handful of shredded cheese for extra richness. Pair it with warm corn tortillas or a simple side salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the avocado from browning, add fresh avocado slices just before serving rather than storing them in the soup. Reheat gently on the stove to preserve the flavors and texture.
