Vegan Taco Soup Recipe - Forks Over Knives

Ingredients

• 8 cups quartered roma tomatoes
• 1 cup coarsely chopped onion
• 2 poblano chiles, halved and seeded
• 1 jalapeño chile, halved and seeded
• 6 cloves garlic
• 2 teaspoons dried oregano, crushed
• 1 teaspoon pure cane sugar
• ¼ teaspoon crushed red pepper (optional)
• 3 cups low-sodium vegetable broth
• 2 cups frozen roasted corn
• 1 15-oz. can no-salt-added black beans, undrained
• 1 14- to 20-oz. can no-salt-added jackfruit, drained and shredded
• Sea salt, to taste
• 2 6-inch corn tortillas, cut into strips
• ½ cup chopped fresh cilantro
• Lime wedges