Ingredients
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1 tbsp olive oil
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1 yellow onion, diced
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2 (10 oz) pkgs Tex-Mex jackfruit or vegan chicken, chopped
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1 (10 oz) bag frozen corn, thawed
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1 (15 oz) can diced fire-roasted tomatoes
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2 cups low-sodium vegetable broth
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3 cups water
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2 tsp sodium-free chili powder
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2 cups Nature's Promise® Tortilla Chips
Garnish:
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Lime wedges
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Chopped cilantro
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Chopped green onions
Steps
1
In a medium pot, heat the oil on medium. Add the onion and cook 5 min., until almost softened. To pot, add the jackfruit or vegan chicken and continue to cook 5 min. more, stirring occasionally.
2
To pot, add the black beans, corn, tomatoes, vegetable broth, water, and chili powder. Bring to a boil, reduce heat, and simmer 10–15 min., stirring occasionally. Season with salt and pepper to taste.
3
To serve, ladle into bowls and top with the tortilla chips. Garnish with lime wedges, cilantro, and green onions.
Tips
To use canned jackfruit, drain, place on a clean kitchen towel, and pat dry. Using fingers, shred jackfruit. Add shredded jackfruit to soup in step 1.
