Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
Ingredients
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 |
