1 can jackfruit in brine
1 can black beans, drained and rinsed
1 can corn, drained
2 cans diced tomatoes
1 small can green chiles
1 medium onion, diced
4 cups vegetable broth
1 teaspoon cumin powder
1/2 chili powder
1 teaspoon salt
1/2 teaspoon black pepper
juice from 1 lime
1/3 cup chopped cilantro plus more for garnish
1 avocado for garnish
optional: a few splashes of hot sauce
optional: tortilla strips for garnish
Drain jackfruit and finely chop the pieces, or I find it faster and easier to just shred the pieces of fruit between my fingers. If you have never used canned jackfruit before, the pieces are kind of triangular shaped and soft. They easily come apart resembling shredded meat. Be sure to find jackfruit in brine vs jackfruit packed in syrup.
Heat a large pot or dutch oven over medium/hight heat, and add 1 - 2 teaspoons of oil. Add the diced onions, can of green chilies, and the jackfruit to the pot. Let the veggies sauté until the onions become soft.
Add the beans, corn, tomatoes, broth, seasonings, cilantro, and lime juice to the pot. Stir well and lower the heat to low. Cover the soup and let it simmer for about 25 minutes. Taste and add more salt, pepper, or other spices if you feel like you would like more.
While soup is simmering, dice the avocado and some extra cilantro for the garnish.
To serve soup, top with diced avocado, more cilantro, and crispy tortillas strips if you like. You can also stir in extra hot sauce or vegan sour cream.
Serves 4 - 6.