Tortilla Soup with Jackfruit

🧂 Ingredients

• 20 ounces canned Jackfruit

  = 2 cups drained and shredded
• 2 to 3 tsp lime juice

  = juice of 1 lime
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• 2 cups zucchini, diced to approx. 1/2 inch

  ~1 med. zucchini
• 1 cup bell pepper, diced to approx. 1/2 inch
• 8 cups vegetable broth
• 28 ounces canned crushed tomatoes
• 1 cup corn kernels

  any type (fresh, frozen, or canned–drained)
• 1½ tsp ground cumin
• 1/2 tsp ground cayenne
• tortilla chips, broken
• avocado, cut into chunks
• fresh squeezed lime juice
• fresh cilantro, torn

Instructions

• 1 Preheat oven to 400°F.
• 2 Drain jackfruit and rinse thoroughly to remove brine. Press chunks with paper
  towels or onto a sieve to remove as much liquid as possible. Shred drained
  jackfruit with two forks.
• 3 In a medium bowl, toss together shredded jackfruit with juice of 1 lime (2-3
  tsp), 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp ground cumin.
• 4 Spread prepared jackfruit in a single layer on a sheet pan and roast for 15
  minutes, until lightly browned and dried out. Set aside.
• 5 As jackfruit roasts*, prepare other ingredients and begin the soup.
• 6 Heat 1 tbsp olive oil in a large stockpot over medium heat. Saute diced zucchini
  and bell pepper for 2-3 minutes until fragrant and softened.
• 7 Stir in vegetable broth, crushed tomatoes, prepared jackfruit, corn, and spices.
  Turn heat to medium-high and bring to a boil, uncovered (approx. 5 minutes).
• 8 Once boiling, reduce heat to medium. Cover and simmer for 20 minutes, stirring
  occasionally.
• 9 Crumble a few tortilla chips in each bowl and ladle soup over chips. Top as
  desired and enjoy!
• 10 Refrigerate leftovers (without chips) and use within 5 days.

Nutrition Info