• Prep the jackfruit: Drain and rinse the jackfruit, then lightly pull each piece apart with your fingers so it resembles shredded chicken. If there are any thicker pieces that you can't easily pull, use a knife to chop them smaller.
• Sauté the onion: Add the red onion to a large pot with a couple tablespoons of water over medium-high heat. Stir occasionally, adding more water or broth as needed to prevent sticking. Cook for 2 minutes.
• Add the vegetables and jackfruit: Stir in the poblano and shredded jackfruit. Sauté for another 4–5 minutes until slightly softened.
• Add garlic and seasonings: Add the garlic and cook for 1 minute. Then stir in the salt, chili powder, cumin, oregano, cayenne, and smoked paprika until everything is well coated. Cook for 1 more minute.
• Add the liquids and beans: Stir in the veggie broth, fire-roasted tomatoes, green chiles (with juices), thawed corn, and beans. Mix to combine.
• Simmer: Bring the soup to a boil, then reduce to a simmer. Cover and cook for 15 minutes. While the soup simmers, prepare the tortilla strips (if making homemade).

Tortilla strips:

• Preheat the oven to 375.
• Toss with lime juice: Toss the corn tortilla strips with lime juice until evenly coated.
• Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. Spread the strips in a single layer and sprinkle with salt.
• Bake for 18-20 minutes, or until golden. Watch these very closely as every oven varies and they can go from perfectly baked to overly browned quickly! (Note that they will crisp up a bit more as they cool).

Serve

• Ladle the soup into bowls and top with tortilla strips. Add optional garnishes like avocado, vegan cheddar, or cilantro if desired. Enjoy!