Servings: Party Size!
Time: Approximately 2 hours
Materials:
Large Pot
Metal Strainer
4 cans of whole peeled tomatoes (14.5 oz)
1 and a 1/2 bags of mild taco seasoning
4 greens bell peppers
2 red bell peppers
1 large white onion
3 cans of sweet corn (15 oz)
4 cans of jack fruit (Found at Whole Foods: https://www.instacart.com/whole-foods/products/3241112-native-forest-organic-young-jackfruit-14-oz)
1 can of diced green chilies (4 oz)
1 and a 1/2 cans of black beans (27 oz)
3 vegetable broth (32 oz)
Paprika
Cayenne Pepper
Season Salt
Onion Salt
Tortilla Strips (I used the southwest flavor)
Advocado
Dairy Free Sour Cream (Tofutti)
Cilantro (used as garnish)
Shredded Jack Fruit Prep:
Open all four cans of jack fruit.
Place metal strainer in an empty sink
Pour all jack fruit into the strainer (make sure your hands are clean or wear gloves before the next step).
Use your hands to shred jack fruit inside of the strainer (jack fruit will be soft, so it wont take much for it to shred).
While shredding be sure to take out ALL of the seeds and throw them away.
Double check for seeds
Sit shredded jack fruit to the side.
Tortilla Soup Prep:
Pour all vegetable broth into large pot on medium heat
Open cans of peeled tomatoes and chop them
Chop green and red bell peppers
Add tomatoes and bell peppers to pot with broth
Chop onion and add to the pot with other ingredients
Open cans of sweet corn, black beans, green chilies, add to pot and stir
Add shredded jack fruit and taco seasoning to pot and stir
Season to your linking with paprika, season salt, onion salt, and cayenne pepper (be sure to taste)
Let soup cook (still should be on medium fire) until all vegetables are soft. I usually let soup cook for about 45 mins to 1 hour. Be sure to check on soup periodically and stir, so that it wont stick to the pot.
Scoop an individual serving into a bowl
Top with cilantro, dairy free sour cream, tortilla strips, and avocado!
Enjoy! Be sure to like and subscribe!