Shredded Chick’n Tortilla Soup

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)

Avocado

Dairy Free Sour Cream (Tofutti)

Cilantro (used as garnish)

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.

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!