Vegetarian Jackfruit Tortilla Soup

This feeder Jackfruit flannel cake Soup is formed with loads of veggies and canned jackfruit! this is often wherever we would ought to cite jackfruit – are you on board? Are you frightened? I’ll admit i used to be a bit scared too. Let Maine reassure you that jackfruit is quickly offered in grocery stores currently (I found mine within the natural and organic section) and it’s aiming to be super straightforward to handle. I do want it's a small amount of a sweet style, however you'll simply add additional flavouring and even a pinch of cayenne if you’re not feeding four fastidious very little mouths like Maine.

This direction for feeder jackfruit flannel cake soup comes along pretty fast once a bit little bit of chopping. whereas it's going to appear to be a protracted list of ingredients, all those veggies and toppings are what makes this special. The nights (and days) around here are painfully cold late, creating just about daily a soup day!

Ingredients

Soup

• 1 can jackfruit, packed in water, rinsed and drained
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeds and ribs removed, minced
• 30 ounces canned diced tomatoes
• 8 ounces tomato sauce
• 32 ounces low sodium vegetable broth
• 1 1/2 cups frozen corn
• Juice of 1 lime
• 2-4 teaspoons chili powder
• 1 teaspoon ground cumin
• Coarse kosher salt and freshly ground black pepper

Optional toppings

• Cilantro
• Avocado
• Cheddar, monterey jack, or Mexican cheese blend
• Sour cream
• Tortilla strips, store bought, or recipe below

Tortilla strips

• 6-8 yellow corn tortillas
• Cooking spray
• Coarse kosher salt
• Chili powder

Instructions

1. Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.
2. In a large Dutch oven or stockpot, heat olive oil over medium heat. Add the onions and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and jalapeño and cook, stirring, for one minute. Add the shredded jackfruit and continue to cook, stirring frequently, for 5 minutes. Add the diced tomatoes, tomato sauce, broth, corn, lime juice, and spices, stirring to combine. Bring to a boil, reduce the heat, and simmer 20 minutes, stirring occasionally.
3. While the soup is simmering, prepare the tortilla strips. Preheat the oven to 375ºF. Cut corn tortillas in half, then into about six thin strips. Lay in a single layer on a baking sheet and spray lightly with cooking spray. Sprinkle to taste with salt and chili powder. Bake 10-15 minutes until crisp and lightly browned, watching carefully so the strips don’t burn.
4. To serve the soup, ladle into bowls and top with optional toppings and tortilla strips.

Based on the recipe from HERE