TEX-MEX JACKFRUIT TORTILLA SOUP

Cozy up to a warm bowl of plant-based deliciousness.

Prep time: 10 minutes
Cook time: 20 minutes
Ready in: 30 minutes
Serves: 2

INGREDIENTS

• 1 Tex-Mex Pulled Jackfruit 10 oz. package
• 1 small yellow onion 
• ½ tsp garlic, minced 
• 1 cup frozen corn, thawed and drained 
• 2 cups vegetable broth 
• 1 cup water 
• 1 canned Tomato Paste (6 oz) 
• Olive oil 
• Tortilla chips 
• Lime wedges  
• Salt and pepper 
• OPTIONAL (BUT RECOMMENDED!) TOPPINGS 
  • Plant-based shredded cheese 
  • Cilantro 
  • Diced avocado 
  • Sour cream 
  • Radishes 
  • Pickled Onion 

DIRECTIONS

1. Heat oil in a large pot over medium. Add garlic and onion, season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until onions are transparent. 
2. Add broth, water, corn and Tex-Mex Pulled Jackfruit. Stir to combine, scraping the bottom of the pot to deglaze any spices. Bring to a boil and reduce to a simmer. Cook for another 15 minutes, stirring occasionally.  
3. Serve with crumbled tortilla chips, lime wedges, and other toppings of choice.