I’m going to blow your mind with this recipe. Tortilla soup was one of my favorite things to order in Mexican restaurants. Suffice to say, I miss it. I don’t miss the chicken, I miss the flavor. Since I’ve been cooking with jackfruit more frequently, I figured I would give this a shot. Holy, WOW! You will not be disappointed. Also, do I get bonus points that this makes enough for a week — 10 servings!? That’s a meal prep win right there! 

INGREDIENTS:
2 cans Jackfruit (Trader Joe’s carries this)
2 32oz Veggie Broth cartons (you’ll only use 54oz)
2 cans tomato sauce (or 1 can tomato sauce and 1 can diced tomatoes)
2 cups frozen corn (go organic if you can)
1 small green bell pepper, diced
1 medium sweet onion, diced
1 medium jalapeno, diced
4 cloves garlic, minced
2 TBSP EVOO
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne
1/2 cup water

OPTIONAL TOPPINGS:
Avocado
Tortilla strips
Cilantro

PREPARATION:
On medium heat, sauté onion, garlic, jalapeño and green pepper in 2TBSP olive oil in soup pot until soft. (No need to add salt) With the exception of the jackfruit, add all other ingredients to the pot and bring to a boil, let it boil for 20 minutes. 

While this is happening, drain and rinse jackfruit. Boil in water for 20 minutes. Drain and shred (you can use your fingers or two forks. It should shred just like pulled chicken or pork) Add the shredded jackfruit to the pot and reduce to simmer for 25 minutes. 

Serve in a small soup bowl topped with avocado, tortilla strips, and some fresh cilantro.

Y’all, I am so enthusiastic about recipes that yield lots of leftovers. If you’re busy, this is a great recipe to have in your arsenal. Here are some soup storage containers that you can fill and freeze or refrigerate.