In a large pot, add the jackfruit, onion, black beans, corn, tomatoes, broth, and all spices. Give it a stir to combine.
Cover and cook over medium-high heat until the liquid comes to a boil.
Once boiling, turn the heat down to low and let it simmer for 30 minutes.
While the soup simmers, make the tortilla strips. Cut the corn tortillas into thin strips. Spray some olive oil cooking spray into a skillet, over medium-high heat. Add the tortilla strips and stir frequently. Cook them for 5-10 minutes, or until they are as brown and crispy as you would like.
To serve, spoon the soup into bowls, and top with sour cream, avocado, cilantro, and a handful of the crispy tortilla strips.