Pre-heat oven to 425 degrees F. In a small bowl, combine the paprika, chili powder, cumin, cayenne and salt. In a larger bowl add the shredded jackfruit. Sprinkle the jackfruit with the spice mixture and combine well.

Place the jackfruit in a single layer on a baking sheet lined in parchment paper. Bake for 20 minutes. Set aside.

In a large stock pot, heat the 1/2 cup of vegetable broth. Add the onions and cook until soft and translucent about 4-5 minutes. Add the garlic, chili powder, cumin and an jalapeño. Saute for another minute.

Stir in the baked jackfruit, crushed tomatoes, canned chilis, 2 cups of water (or veggie broth), and carrots. Bring to a simmer and cook for 15 minutes. Add the corn and cook for another 5 to 10 minutes.

Take off the heat and add the chopped cilantro and fresh lime juice.

Garnish with baked tortilla chips (recipe follows), chopped fresh cilantro and avocado.

Preheat oven to 425 degrees. Stack 2 tortillas and slice in half. Cut crosswise into 1/2-inch strips and place on a baking sheet lined with parchment paper. Season with a little salt and fresh ground pepper. Spread in a single layer and bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.