Name: Slow Cooker Vegan Tortilla Soup
Prep time: 76 min
Cook time: 178 min
Total time: 255 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 2 can green jackfruit (drained (20oz cans) (see substitution ideas in post if desired)); 2 tsp olive oil; 1 large sweet onion (diced); 1 null red bell pepper (diced); 1 null jalapeno (minced); 5 cloves garlic (minced); 2 can fire roasted tomatoes ((not drained) (15oz cans)); 1 can black beans; 1 can sweetcorn; 1 quart vegetable broth; 1 tsp cumin; 1 tsp chili powder; 1 tsp oregano; 0.5 tsp smoked paprika; null null salt and pepper (to taste); null null tortilla strips or chips; null null lime wedges; null null avocado slices; null null cilantro; null null fresh jalapeno slices; null null vegan cheese; null null vegan sour cream; null null green onions ((or red onions))

Instructions

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1

Drain and rinse your green jackfruit (2 cans). Cut off the hard end pieces. Use a fork and shred the remaining [green jackfruit] until you have small pieces.
2

Add olive oil (2 tsp) to a skillet over medium-low heat. Once hot, add shredded [green jackfruit] and cook for 2-3 minutes without stirring to develop a golden-brown color. Stir and cook for another 2 minutes. Once [green jackfruit] has been seared, remove from heat.
3

Add pan-seared [green jackfruit] to your slow cooker with the rest of the soup ingredients: sweet onion (1 large), bell pepper (1 red), jalapeno (1), garlic (5 cloves), fire roasted tomatoes (2 cans), black beans (1 can), sweetcorn (1 can), vegetable broth (1 quart), cumin (1 tsp), chili powder (1 tsp), oregano (1 tsp), smoked paprika (0.5 tsp), and [salt and pepper]. Stir together. Cook on high for 3-4 hours or low for 7-8 hours.
4

Serve with [tortilla strips or chips] and any optional toppings like [lime wedges], [avocado slices], [cilantro], [fresh jalapeno slices], [vegan cheese], [vegan sour cream], or [green onions]. Store cooled leftovers in an airtight container in the fridge.