Name: Tortilla Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 organic corn tortillas (6”, cut into ¼” strips, See Chef’s Notes); 2 tbsp lime juice (freshly squeezed); 2 pinches salt (optional); 1 medium onion (chopped); 3 medium garlic cloves (minced); 1 medium jalapeño (optional; seeded and minced); 2 tsp ground cumin; 1 tsp chili powder; ¼ tsp salt (optional); ¼ tsp ground black pepper (optional); 12 oz jackfruit (pulled from fresh or BPA-free canned, drained); 14.50 oz organic crushed tomatoes (BPA-free); 14.50 oz organic diced tomatoes (BPA-free); 1 ½ cups black beans (homemade or BPA-free canned, drained); 1 cup organic corn (frozen or kernels from fresh); 2 cups vegetable broth (unsalted, preferably homemade); ¼ cup cilantro (optional; chopped); 1 tbsp lime juice (freshly squeezed); 1 avocado (seeded and cubed)

Enjoy a bowl of comforting Tortilla Soup, a plant-based take on the Mexican favorite known as Sopa de Tortilla. It starts with crunchy, lime-tossed organic corn tortilla strips. The soup itself is a savory mix of sautéed onion, garlic, and jalapeño, seasoned with cumin, chili powder, and a hint of jackfruit for texture, simmered with organic tomatoes, black beans, and corn in a rich vegetable broth. Top it off with fresh cilantro, a squeeze of lime, creamy avocado, and those crisp tortilla strips for a heartwarming meal that's simply delicious, and packed with plant-based nutrition.

Tortilla Strips

3 organic corn tortillas (6”, cut into ¼” strips, See Chef’s Notes)

2 tbsp lime juice (freshly squeezed)

2 pinches salt (optional)

Soup

1 medium onion (chopped)

3 medium garlic cloves (minced)

1 medium jalapeño (optional; seeded and minced)

2 tsp ground cumin

1 tsp chili powder

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

12 oz jackfruit (pulled from fresh or BPA-free canned, drained)

14.50 oz organic crushed tomatoes (BPA-free)

14.50 oz organic diced tomatoes (BPA-free)

1 ½ cups black beans (homemade or BPA-free canned, drained)

1 cup organic corn (frozen or kernels from fresh)

2 cups vegetable broth (unsalted, preferably homemade)

¼ cup cilantro (optional; chopped)

1 tbsp lime juice (freshly squeezed)

1 avocado (seeded and cubed)

Make the tortilla chips: Heat the oven to 350 degrees F and line a baking sheet with parchment paper.

Stack the tortillas on top of each other on a cutting board. Cut into ¼” strips then transfer them to a large bowl.

Add the lime juice to the tortillas and toss very gently to coat the tortillas in the lime juice.

Evenly spread out the tortilla strips on the baking sheet, try not to overlap to ensure they get crispy. Sprinkle with two pinches of salt, if desired.

Bake for 10 minutes then toss the chips and bake for another 3–5 minutes until golden brown and crispy. Set aside.

Make the soup: saute the onions in a large stovetop pot on medium-high heat until they’re translucent, about 3–4 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pot.

Turn the heat down to medium and stir in the garlic and jalapeño, if using. Cook for 60 seconds.

Add the jackfruit, ground cumin, chili powder, and salt and pepper, if using. Stir to combine and cook for an additional minute, again adding 1–2 tablespoons of water or vegetable broth as needed to deglaze the pot.

Add the tomatoes, beans, corn, and vegetable broth. Bring to a boil then reduce heat to simmer for 20 minutes.

Remove from heat, add one tablespoon of lime juice and stir. Taste for additional flavors of choice.

Divide tortilla soup into serving bowls and top with cilantro, if using, fresh avocado slices, and tortilla chips.