Rinse and drain jackfruit. Use your hands or two forks to shred jackfruit. Chop any larger pieces that remain.
Heat vegetable brother or oil in large pot over medium heat. Once hot, add diced onion and minced garlic. Sauté, stirring occasionally for 3-5 minutes, or until onions are translucent.
Add shredded jackfruit and corn, sauté 3-4 more minutes, stirring frequently. Jackfruit will begin to color and dry slightly.
Add chipotle pepper, salt and cumin. Sauté, stirring frequently, for 3-4 more minutes. Add reminaing vegetable broth and bring to a low boil. Reduce heat, simmer for at least 15 minutes.
Taste and adjust flavor if needed: more sea salt for saltiness, cumin for smokiness or chipotle peppers and adobo sauce for heat. Once to taste, turn off heat and allow to rest before serving.
Before serving, top soup with desired toppings such as crushed tortilla chips/strips, salt, lime wedges, cilantro and avocado.