PP or PS Slow Cooker Jackfruit Tortilla Soup

Chef: Kim Murphy, Simply Plant Based Kitchen

Makes: 10 servings

Prep Time: 10 min

Cook Time: 6 hrs

Total Time: 6 hrs 10 min

INGREDIENTS

• 1-20 oz can young green jackfruit in brine

• 1-15 oz can black beans low sodium, drained and rinsed

• 2 c frozen tri-color pepper & onion blend

• ½ c frozen chopped onion

• 1 c frozen corn kernels

• 1-15 oz can diced tomatoes, low sodium

• 1 zucchini, sliced & quartered

• 1-16 oz jar chunky salsa

• 3-4 c vegetable broth

• 1 lemon, juiced

• 1 T garlic, minced

• ¼ c fresh cilantro, chopped

• 1 t chili powder

• 1 t cumin

Optional Toppings

• No-oil tortilla chips

• chopped fresh cilantro

• Diced avocado, PS only

• Garlic cashew Cream Sauce (WFPB sour cream for PS only)

DIRECTIONS

1. Rinse and drain jackfruit and shred soft pieces with your hands. Chop tougher pieces with a knife. All parts are good, including the seeds!

2. Chop zucchini into quarters, dice poblano pepper, and chop cilantro.

3. Add all ingredients to a slow cooker. Use 3-4 c of the vegetable broth depending on how thick or thin you like your soups.

4. Cover and set slow cooker on high for 4 hrs or low for 6 hrs.

5. Serve with optional toppings like no-oil tortilla chips, diced avocado, or fresh cilantro.

Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.