One of my favorite things in the whole world used to be Qdoba’s Tortilla Soup. I loved it. Couldn’t get enough of it. However, when I looked up the ingredients, I was astonished! It tasted so simple and delicious. There were a ton of preservatives and an ungodly amount of salt. I never would have imagined that it was so processed! So when it came time to develop my menu for a Mexican cooking class at the Conservatory…I knew what I was going to do. This version is delicious, clean, and a perfect “Welcome to Fall” soup!
- 5 Corn Tortillas
- Chopped Green Onions
- Lime Wedges
- Vegan Sour Cream
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:
- Add leeks and garlic to large soup pot. Sauté in veggie broth, until softened
- Add Bell Peppers and Chipotle Peppers, and simmer until softened
- Add Jackfruit
- Add all spices and stir well. Sauté for 2-3 minutes
- Add Salsa
- Add Tomatoes (with juice)
- Add Veggie Broth, and deglaze pan
- Bring to a simmer and stir well*
- Drain beans and add to pot
- Cover, and simmer on low, or until heated through, about 15-20 minutes.
- Preheat oven to 375° degrees
- Cut Corn Tortillas into 1/2″ wide strips
- 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)
- Lay strips onto cookie sheet and bake for 8-10 minutes
- 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.