• 1 can jackfruit, rinsed and drained
  • 1  28oz can fire grilled diced tomatoes
  • 1 can blackbeans, rinsed and drained
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable stock
  • 2 tablespoons cooking oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon chipotle powder


  • 1 avocado, pitted and diced
  • Fresh cilantro, chopped
  • 2 Que Pasa Corn Tortillas
  • 2 radishes, sliced very thin
  • Black pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Slice tortillas into strips and lightly brush with olive oil.
  3. Spread out evenly on a baking sheet and transfer to oven for 5-7 minutes until golden and crispy.
  4. In a soup pot, over medium heat – add onion, garlic and cooking oil. Saute for 5 minutes.
  5. Add the jackfruit, spices, and 1 cup of stock and simmer for 10-15 minutes until jackfruit is tender enough to fall apart. At this point, use a potato masher to crush the jackfruit until you have achieved a shredded consistency.
  6. Add tomatoes, black beans, and remaining soup stock to the pot and simmer on medium low heat for 20 minutes, adjusting any final seasonings if necessary.
  7. To serve, ladle soup into bowls and top with crispy tortilla strips, avocado, radish, and cilantro. Enjoy!