Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired.
Heat the oil in a large pot or dutch oven over medium heat.
Add the onion and saute until it starts to become soft and translucent.
Then add the jackfruit to the pot and cook until it's lightly browned.
Next add the black beans, corn, tomatoes, Taco Seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.
Taste and add salt, as needed.
Serve with your favorite toppings, if desired, and enjoy!
Nutrition Facts do not include the optional toppings.To freeze the soup, allow it to cool before placing it in individual containers 3/4 full. Then when you want to eat one, place the frozen container in the refrigerator to defrost the night before reheating.