Part 1 (Garlic Tomato Sauce) - BLEND & ADD to Base!
In a saucepan, sauté the minced garlic with a tablespoon of avocado oil over medium heat.
5 cloves garlic, 1 tablespoon avocado oil
Once the garlic is caramelized, add two cans of diced fire-roasted tomatoes.
2 cans fire-roasted diced tomatoes
Chop three whole chipotle peppers (in adobo sauce). Stir them into the garlic tomato mixture.
3 chipotle peppers
Blend the sauce with an immersion blender OR traditional blender. Set aside to make the base.
Part 2 (Tortilla Soup Base)
Chop your onion and green peppers. Add two tablespoons of avocado oil to your large stock pot. Stir in vegetables and sauté for 10 minutes or until browned.
1 large yellow onion, 2 large green peppers, 2 tablespoons avocado oil
Meanwhile, drain and rinse the jackfruit in a colander. Chop each piece, removing the core (hard sections). "Shred" by pressing into the jackfruit cubes with a fork. Rinse again and set aside.
2 cans jackfruit in brine
Once the vegetables are cooked, add one can of fire-roasted corn (without liquid) and stir evenly to distribute.
1 can fire-roasted corn
Mix in one can of pinto beans (without liquid), along with the prepared jackfruit.
1 can pinto beans
Pour in eight cups of vegetable broth AND garlic tomato sauce.
8 cups vegetable broth
Squeeze the juice of one lime into the soup.
1 lime
Stir well and add the salt, pepper, and cumin.
1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon ground cumin
Bring the soup to a boil and subsequently reduce to a simmer. Cook uncovered for at least 20 minutes!
Don't forget to add loads of delicious toppings!
lime juice, sliced avocado, cilantro, Garden of Eatin' Corn Chips
How to prepare jackfruit? Here's a helpful video. You don't have to follow her advice word-for-word. When you buy canned jackfruit, the entire piece is edible.
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