Jackfruit Tortilla Soup

Tortilla soup has been a favorite of mine for as long as I can remember but I rarely find it made without chicken when dining out. Because of this, I’ve made many versions of this beloved soup in my home kitchen. This recipe for Jackfruit Tortilla Soup has won over my heart many times over with a plethora of textures and bright, vibrant flavors!

How to use jackfruit.

I’m embarrassed to say that I spent a long time being intimidated by jackfruit. Thank goodness I got over that, because it has a beautiful texture and “chew” that is reminiscent of shredded meat so it makes a fantastic substitute in BBQ sandwiches, nachos, and the like. Jackfruit can be purchased fresh in specialty grocers, but it is more commonly found canned or in pouches.

This recipe calls for a pouch of seasoned jackfruit which is typically in the refrigerated section of the grocery store with the tofu and other faux meats. If you can only find canned or un-seasoned jackfruit, I would just recommend increasing the chili powder and cumin in this recipe by a teaspoon each, then check for salt after the cook is over.

Easy and budget-friendly dinner.

This Jackfruit Tortilla Soup is quick and tasty, and satisfies my cravings every time! It’s got a simple and straightforward ingredient list, and only takes 30 minutes to cook! I recommend going crazy with the toppings, crispy tortilla strips (*see note for cooking instructions) are a must and I’m also partial to avocado and fresh cilantro.

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Jackfruit Tortilla Soup

(1 votes, average: 5.00 out of 5)

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Soups, Stews, and Chili – Mexican

By Amy – Serves: 4

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

A spicy and vibrant plant-based version of this classic Mexican soup.

Ingredients

• 2 tbsp olive oil
• 10 oz. pkg seasoned jackfruit (I like Upton Naturals Chili Lime Jackfruit, but any will do)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, minced
• 1 red bell pepper, diced
• 2 tsp Mexican hot chili powder
• 2 tsp cumin
• 1 tsp salt
• 4 cups vegetable broth
• 1 15 oz. can diced tomatoes, undrained
• 1 15 oz. can black beans, rinsed & drained
• 1 cup frozen corn
• Juice from 1 medium lime
• 1/4 cup cilantro, chopped

Instructions

1

Heat 2 tbsp of oil in a soup pot over medium heat. Add jackfruit and onions, and sauté, stirring frequently for 3-5 minutes.

2

Next add the garlic, jalapeño, and bell pepper, and sauté another 3 minutes.

3

Stir in the chili powder, cumin, and salt, and cook for about 30 seconds.

4

Pour in vegetable broth, diced tomatoes, black beans, and corn. Bring to boil, then reduce heat and simmer for 20 minutes.

5

Stir in the lime juice and cilantro, and serve with a variety of toppings.

Notes

To air fry tortilla strips: Slice corn tortillas into thin strips and spray with avocado oil. Cook in air fryer at 400 degrees F for about 5 minutes. Keep an eye on them, as thinner strips will cook faster. Sprinkle with sea salt once they are done cooking.