Drain and rinse the jackfruit. Lay on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.
Heat 1 tbsp of oil to a large cast-iron skillet over medium heat. Add jackfruit and sauté until lightly brown, stirring frequently.
In a large soup pot, add one more tbsp of oil. Once hot, add onions and garlic and sauté until translucent and fragrant, about 5 minutes. Add bell peppers and jalapeño and sauté for another 3 minutes until bell pepper is tender.
Stir in browned jackfruit and spices to the soup pot, stirring until spices have coated the jackfruit and onion/pepper mixture.
Pour in vegetable broth, tomatoes, corn, and black beans. Bring to boil. Once boiling, reduce heat to low. Cover with a lid and simmer for 20 minutes.
While the soup is simmering, heat the remaining tbsp of oil in your cast iron skillet over medium-high heat. Once very hot, add corn tortillas and pan-fry for 2 minutes per side until golden brown and crisp. Transfer to a paper towel and let cool before cutting it into thin slices.
Once the soup is ready to serve with corn tortillas, avocado, jalapeño, and cilantro.
Store leftover soup in an airtight container in the refrigerator for up to 5 days.