Nickel Allergy Friendly Vegan Sopa de Lima

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Vegan Sopa de Lima

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Ingredients

4 servings

For the tortilla strips

3 corn tortillas, cut into ¼-inch strips
La Banderita White Corn Tortillas 24.9 oz, 30 Count La Banderita Yellow Corn Tortillas Herdez Yellow Corn Tortilla Herdez White Corn Tortilla New Mexico Tortilla Company White Corn Tortillas
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2 tbsp olive oil, divided
¼ tsp salt

For the soup

1 can (20 oz) young green jackfruit in brine or water, drained and rinsed
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

For serving

½ cup fresh cilantro, roughly chopped (optional)
1 medium avocado, sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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