Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands (or two forks) to pull into small shredded pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry. Set aside.

Heat a large pot over medium heat. Once hot, add olive oil and diced onion. Sautee onion for a few minutes, until translucent. Add minced garlic. Continue to cook, stirring occasionally for another minute or two.

Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.

Add chipotle peppers, salt, and cumin. Saute, stirring frequently, for 3-4 more minutes. Add the vegetable broth and bring back to a low boil. Then reduce heat and simmer for at least 15 minutes or up to 30 minutes.

Taste and adjust flavor as needed, adding more sea salt for saltiness, cumin for smokiness, or chipotle peppers or adobo sauce for heat. Once seasoned to taste, turn heat off to rest soup before serving.

If making your own tortilla chips: In the meantime, heat oven to 380 degrees F (190 C). Cut corn tortillas into bite-sized strips and transfer to a baking sheet. Add 2-3 tablespoons of avocado oil and 1/2 teaspoon salt and toss to coat. Arrange in a single layer on a baking pan and bake for 10-15 minutes or until they are golden brown. Watch carefully toward the end to make sure they do not burn!

To serve, place tortilla strips or chips in serving bowls, top with soup, and garnish with desired toppings such as avocado, cilantro, and/or lime wedges. Store cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Store any leftover tortilla strips in a sealed bag or container at room temperature up to 2-3 days.