INGREDIENTS
1 tbsp
Olive Oil
1
large Onion (chopped)
1 5 ounce can
Green Chiles (I used mild)
1 tsp
Minced Garlic
15 oz
can Tomato Sauce
15 oz
can Diced Tomatoes
4 cups
Vegetable Broth
Chopped Cilantro or Italian Parsley
Lime Juice (to taste)
Tortilla Strips OR Crushed Whole Tortilla Chips
Vegan Mexican Blend Cheese
Vegan Sour Cream (optional)
Jalapeno Pepper (optional if you like it spicy)
1
14-20 oz. Jackfruit in Brine or Water (drained, rinsed and pulled apart)