Hass Avocado Tortilla Soup Recipes

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.

Steps:

• In a large pan, combine chicken broth, soup, cilantro, garlic and pepper.
• Bring to a boil, decrease heat, and simmer for 10 minutes.
• Cool slightly, and puree in batches in a blender.
• Return to pan, add avocado cubes and heat through.
• Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.