Dive into this warmly spiced vegetarian tortilla soup made with a rich vegetable broth, peppers, corn, avocado, and tomatoes, all simmered together for depth of flavor. Top with crispy tortilla strips, fresh avocado and cilantro for a hearty and satisfying meal.
In a large stock pot, heat avocado oil over medium heat. Add the onion, garlic, poblano pepper, and jalapeno pepper, and cook for five minutes.
Add spices and cook for five more minutes. Add stock, tomatoes, bay leaf, salt, cilantro leaves, and tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes, remove bay leaves.
Puree the soup with an immersion blender. If you want your soup to be thicker, add more tortilla strips.
Drain corn. Ladle soup into bowls and add toppings.
Notes
You can also use a regular blender, and carefully puree in batches.