When I make this soup for my family I like to use fresh salsa - the kind you might find in the produce section. We used a brand called Chiz for a while, but I haven't been able to find it in our local stores anymore. I also like to use Pace's Restaurant Style salsa, it works well and tastes good in this soup. Remember to check the labels for the salt content, it might be a little high if you are strictly minimizing salt, and double check for oil. Many salsas tend to be oil free but it's always good to double check.
We try to get low sodium vegetable broth and low sodium beans for this recipe.
I get my canned jackfruit from Trader Joe's. I have found it is the best price by far. We don't have one locally so I always stock up when I am visiting somewhere with a Trader Joe's.
I also love Trader Joe's Fire Roasted Frozen Corn. But regular frozen corn works just as well.
This is a great recipe if you have leftover brown rice, or if you are making brown rice for another meal earlier in the week, add an extra two cups to store in the fridge for this meal. If you have cooked brown rice already on hand this meal is so simple to throw together.
I tend towards adding 2 t. of the spices, but it is kind of up to your own spice level.
I love soup. But I find it is a little tricky to know what to have on the side. Do you ever feel like that is a dilemma? What would you serve on the side of Tortilla Soup?
Okay now for the recipe below. Hope you enjoy it!
1 Onion
4 Cups Low Sodium Vegetable Broth2 Cups Mild Salsa2 Cans Low Sodium Black Beans, drained and rinsed20 oz Canned Jackfruit10 oz Frozen Corn2 Cups Brown Rice1-2 t. Cumin1-2 t. Chili Powder
Toppings
Lime
Avocado
Toasted Corn Torilla Strips
Cilantro
- Begin by cooking 2 cups of brown rice in a rice cooker or on the stove according to package directions.
- Preheat the oven to 400. Thinly slice corn tortillas into strips and place on a parchment lined baking sheet. Bake for 12-15 minutes, tossing half way through and watching closely at the end to prevent burning. Remove from oven when nicely browned and set aside.
- When rice is finished cooking, place a large pot over medium heat on the stove. Chop onion and add to the hot pot. Sauté for 4-5 minutes, stirring sparingly, until the onion starts to become translucent. Add water 1 T at a time as needed to prevent sticking.
- Drain the jackfruit and cut off the core. Shred the jackfruit.
- Add vegetable broth, salsa, black beans, shredded jackfruit, frozen corn, cooked brown rice and spices to the soup. Cook over medium heat until warmed through.
- Prepare the toppings: dice the avocado, cut a lime in half for juicing, and
chop the cilantro. Fill bowls with the soup and enjoy with desired toppings.
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