Vegan Jackfruit Taco Soup
Ingredients
- 1 (10oz) package of tex-mex flavored jackfruit
- 1 (15oz) can black beans (rinsed and drained)
- 1/2 large yellow onion (chopped)
- 1 cup frozen corn
- 1/2 cup chopped roma tomatoes
- 3 cups vegetable broth (or bone broth if you don't need it to be vegan)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings
- 3-4 corn tortillas
- dollop of vegan sour cream
- avocado
- cilantro
Instructions
- 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.
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