Cozy Mexican Chicken Soup with Jackfruit
Ingredients
- 8 1/2 cups water
- 2 cans of shredded Jackfruit
- 1 1/2 tablespoons No Chicken Better than Bouillon
- 2–4 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 medium onion
- 3 medium tomatoes
- 2 large carrots, sliced
- 3 medium potatoes, quartered
- 1/2 small cabbage
- 1 small chayote, diced
- 1 zucchini, diced
- 2 ears of corn
- Salt to taste
For serving
- Cilantro, chopped
- Fresh limes
- Corn tortillas
- Avocado, sliced
Preparation
Open cans of jackfruit, drain, and rinse well. Pat dry with a towel and place in a Tupperware or mixing bowl.
Dissolve about a half tablespoon of vegan No Chicken Better than Bouillon in 1/2 cup of warm water. Pour over jackfruit and let it marinate for at least 1 hour. This step is optional but highly recommended.
Blend onion and tomatoes. Place a large pot on medium heat and add olive oil. Add garlic and sauté for 2 minutes. Add onion and tomato sauce into the pot and cook for 2-3 minutes.
Add water and bring it to a simmer. Do not boil.
Once it starts simmering, add 1 tablespoon of better than bouillon, carrots, corn, and chayote. Simmer for 10 minutes, then add the rest of the vegetables. Simmer for another 7-10 minutes.
Finally, add the marinated jackfruit and stir it in. Serve in a bowl with fresh cilantro, lime juice, avocado, and corn tortillas.
