This delicious and vegan take on the classic Tortilla Soup is sure to satisfy!

(~4-6 servings)

Ingredients:

Soup:

• 4 C. Vegetable Broth/Stock
• 10 oz Pack of Tex-Mex seasoned Jackfruit (or 10 oz Jackfruit + taco seasoning)
• 1 (14 oz) Can Diced Tomatoes
• 1 (14 oz) Can Black Beans (rinsed, drained)
• 1.5 Tbsp Tomato Paste
• 1.5 C. Frozen Corn
• 1/2 a White Onion (diced)
• 3 Cloves Chopped Garlic
• 2 Tbsp Saucy Lips Jalapeño & Green Apple hot sauce
• 2 Tbsp Avocado Oil
• Zest of 1 Lime
• Juice of 1/2 Lime
• 1 tsp Ground Cumin
• 1/2 tsp Himalayan Pink Salt
• 1/2 tsp Ground Black Pepper
• 1/4 tsp Smoked Paprika
• 1/2 C. Chopped Fresh Cilantro

Homemade Fried Tortilla Strips:

• 3 (6”) Corn Tortillas (cut into 1/4” wide strips)
• 1/4 C. Avocado Oil (or other high-heat safe oil)
• Optional: Pinch of Himalayan Pink Salt

Directions:

Soup:

• In a large pot, heat oil on medium/high heat.
• Add onions — let sauté ~3-5 mins.
• Add garlic — let sauté ~1-2 mins.
• Add: Jackfruit, Tomato Paste, Corn, Cumin, Smoked Paprika, Salt, Pepper — stir, let cook ~1-2 mins.
• Add Veggie Broth/stock, Canned Diced Tomatoes, Black Beans — stir, bring to a boil, then cover and let simmer ~15 mins.
• Stir-in Lime Juice, Lime Zest, Jalapeño & Green Apple hot sauce — cover, continue to simmer a final ~5-10 mins.

Fried Tortilla Strips:

• In a medium pan, heat oil over medium/high heat.
• Gently place tortilla strips into the oil, spreading them out so no clumps occur.
• Fry ~3-5 mins., or until golden brown and hard/crisp.
• Transfer fried strips onto paper towels to rid excess oil.

Serve & Garnish:

• Ladle soup into your favorite bowl(s), top with a handful of fried tortilla strips and ~2 Tbsp chopped cilantro.
• Enjoy!