Mexican Tortilla Soup

1 can jackfruit drained, rinsed 

2 Leeks chopped

3 cloves Garlic (minced)

1/2 Red Bell Pepper (diced)

1/2 Green Bell Pepper (diced)

1 Chipotle Peppers in Adobo Sauce (diced)

1 tsp Cumin

1 tsp Mexican Oregano

1 tsp Chili Powder

1 tsp Paprika

1/2 tsp Salt

1/2 tsp Pepper

1 cup Chunky Salsa

2 cans Fire Roasted Tomatoes (15 oz ea.)

4 cups Vegetable Broth (low sodium)

3.5 cups black beans, drained, rinsed

Toppings:

• 5 Corn Tortillas
• Avocado 
• Chopped Green Onions 
• Lime Wedges 
• Vegan Sour Cream 

Jackfruit:

Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.

On medium heat:

1. Add leeks and garlic to large soup pot. Sauté in veggie broth, until softened
2. Add Bell Peppers and Chipotle Peppers, and simmer until softened
3. Add Jackfruit 
4. Add all spices and stir well.  Sauté for 2-3 minutes
5. Add Salsa
6. Add Tomatoes (with juice)
7. Add Veggie Broth, and deglaze pan 
8. Bring to a simmer and stir well*
9. Drain beans and add to pot
10. Cover, and simmer on low, or until heated through, about 15-20 minutes.

Tortilla Strips

1. Preheat oven to 375° degrees
2. Cut Corn Tortillas into 1/2″ wide strips
3. Add strips to a plastic bag or paper sack and toss with 1/2 tsp each: chili powder, cumin, garlic powder, onion powder, garlic salt etc.  (You can use oil or a little broth to help them stick)
4. Lay strips onto cookie sheet and bake for 8-10 minutes
5. Toss occasionally to ensure even crisping.

*If you want to blend the soup and return to pot for a more authentic Qdoba soup, now is the time. Once pureed you can add the black beans and jackfruit, and simmer through until warmed. About 15-20 minutes.

**If you wish to add more heat: Use 1 tsp of adobo sauce from chipotle pepper can until you reach desired heat. 

When soup is finished, garnish with 1 small dollop of vegan sour cream, minced cilantro, small avocado slice, a few tortilla strips, and serve.