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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)

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.