Low Sodium Vegan Sopa de Lima

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the tortilla strips

3 corn tortillas, cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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2 tbsp olive oil, divided
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the soup

1 can (20 oz) young green jackfruit in brine or water, drained and rinsed
Ingredient note
Limit or remove salt from this recipe if possible.
1 medium white onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
2 medium roma tomatoes, cored and finely diced
1 tsp dried oregano (preferably mexican oregano)
½ tsp ground cumin
¼ tsp black pepper
6 cups vegetable broth
3 limes — 2 juiced (about ¼ cup juice), 1 sliced into rounds for serving
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup fresh cilantro, roughly chopped (optional)
1 medium avocado, sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, flipping once halfway through, until golden and crisp. Set aside.
2
Pat the drained jackfruit dry with paper towels, then use your fingers or two forks to pull the pieces apart into shreds, discarding any tough core pieces.

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