120 oz can young green jackfruit, drained and rinsed
1/2medium red oniondiced
1jalapeñoseeds and ribs removed, diced
3clovesgarlicminced
1/2red bell pepperdiced
1 1/2cupsfrozen corn
1 15ozcan black beansdrained and rinsed
1 15ozcan diced tomatoes
2cupsvegetable broth
1tablespoonchili powder
1tablespooncumin
salt and pepperto taste
For the tortilla strips
5corn tortillas
Instructions
Preheat oven to 350°F. Slice corn tortillas into strips and spread out on a lined baking tray. Bake for 18-20 minutes, until crispy.
Remove from oven and set aside to cool. Boil jackfruit in water for about 15 minutes. Drain and allow to cool slightly before roughly chopping or shredding to resemble shredded chicken.
In the meantime, sauté onion, garlic and peppers in water or oil until fragrant. Add corn, beans, tomatoes, broth and spices and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add shredded jackfruit to soup.
Optionally, remove 2-3 cups of the soup and puree until smooth, then return it to the rest of the soup to make it creamier.
Serve with crispy tortilla strips on top. Avocado and a squeeze of lemon also go well with this soup.
Notes
To make in a slow cooker, simply add all ingredients and cook on low for 7-8 hours or on high for 3-4 hours. It is recommended to coarsely chop the jackfruit first.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.