Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetarian Tortilla Soup with Avocado Recipe
Vegetarian Tortilla Soup with Avocado addresses years of missing delicious tortilla soup from local Mexican restaurants during vegetarian lifestyle transitions and dietary changes. This nostalgic recipe recreates beloved restaurant experiences while accommodating vegetarian dietary preferences. The avocado addition provides richness and authentic Mexican flavors.
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.
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
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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
Directions
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.
Cook’s Note:
Corn tortillas can be used in place of flour if desired.
Nutrition Facts (per serving)
| 259 | Calories |
| 12g | Fat |
| 32g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 259 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 13mg | 4% |
| Sodium 621mg | 27% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 6g | 20% |
| Total Sugars 7g | |
| Protein 9g | 18% |
| Vitamin C 24mg | 27% |
| Calcium 163mg | 13% |
| Iron 2mg | 13% |
| Potassium 514mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
