Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 2-3 minutes zucchini, diced
- 1 medium bell pepper, diced
- 8 cups vegetable broth
- 28 ounces crushed tomatoes
- 1 1/2 cups roasted jackfruit
- 1 cup corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- to taste salt and pepper
- as needed tortilla chips for topping
- 1/4 each avocado per bowl, optional
- to taste fresh cilantro optional
- to taste fresh lime juice optional
Instructions
- Heat olive oil in a large stockpot over medium heat. Sauté diced zucchini and bell pepper for 2-3 minutes until fragrant and softened.
- Stir in vegetable broth, crushed tomatoes, roasted jackfruit, corn, cumin, chili powder, cayenne pepper, salt and pepper. Turn heat to medium-high and bring to a boil, uncovered (approx. 5 minutes).
- Once boiling, reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
- Crumble a few tortilla chips in each bowl and ladle soup over chips. Top with avocado, cilantro, and lime juice as desired.
