This vegan take on a traditional Mexican tortilla soup replaces chicken with our Naked Jackfruit. For an authentic touch, use a pasilla chile pepper to give it some heat. Otherwise, use chili powder.
Prep time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minutes
Serves: 2
INGREDIENTS
- 10 oz of Naked Jackfruit
- 1 – 14oz can crushed tomatoes
- ⅛ tsp chili powder
- ⅛ tsp paprika
- 1 chipotle in adobo, minced 1 small yellow onion
- ½ tsp garlic, minced
- 1 cup frozen corn, thawed and drained
- 2 cups vegetable broth
- 1 cup water
- Vegetable 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
- 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.
- Add chili powder and paprika, cooking for an additional minute until spices are fragrant. Stir in tomatoes and chipotle and simmer for a few minutes.
- Add broth, water, corn and Naked 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.
- Serve with crumbled tortilla chips, lime wedges, and other toppings of choice.