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Tortilla Soup

 20 oz can green jackfruit (in brine or water)
 3 tbsp vegetable broth (or oil)
 ½ yellow onion, diced
 3 cloves garlic, minced
 1 cup corn (I use frozen)
 2 small chipotle pepper in adobo sauce, loosely chopped (adjust as desired to preferred spice)
 1 tsp sea salt
 2 tsp ground cumin
 5 cups vegetable broth
For Serving
 tortilla chips/strips
 sea salt, to taste
 lime wedges
 cilantro (optional)
 avocado slices (optional)
1

Rinse and drain jackfruit. Use your hands or two forks to shred jackfruit. Chop any larger pieces that remain.

2

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.

3

Add shredded jackfruit and corn, sauté 3-4 more minutes, stirring frequently. Jackfruit will begin to color and dry slightly.

4

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.

5

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.

6

Before serving, top soup with desired toppings such as crushed tortilla chips/strips, salt, lime wedges, cilantro and avocado.