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vegan tortilla soup

Easy Vegan "Chicken" Tortilla Soup

Shredded jackfruit adds texture in this easy, healthy soup with black bean, corn, peppers and chili spices.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Author: Sarah Sullivan

Ingredients

  • 1 20 oz can young green jackfruit, drained and rinsed
  • 1/2 medium red onion diced
  • 1 jalapeño seeds and ribs removed, diced
  • 3 cloves garlic minced
  • 1/2 red bell pepper diced
  • 1 1/2 cups frozen corn
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • salt and pepper to taste

For the tortilla strips

  • 5 corn tortillas

Instructions

  • Preheat oven to 350°F. Slice corn tortillas into strips and spread out on a lined baking tray. Bake for 18-20 minutes, until crispy.
  • Remove from oven and set aside to cool. Boil jackfruit in water for about 15 minutes. Drain and allow to cool slightly before roughly chopping or shredding to resemble shredded chicken.
  • In the meantime, sauté onion, garlic and peppers in water or oil until fragrant. Add corn, beans, tomatoes, broth and spices and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add shredded jackfruit to soup.
  • Optionally, remove 2-3 cups of the soup and puree until smooth, then return it to the rest of the soup to make it creamier.
  • Serve with crispy tortilla strips on top. Avocado and a squeeze of lemon also go well with this soup.

Notes

To make in a slow cooker, simply add all ingredients and cook on low for 7-8 hours or on high for 3-4 hours. It is recommended to coarsely chop the jackfruit first.
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