Tortilla Soup with Jackfruit

Easy, delicious, and hearty tortilla-inspired soup. Healthy and flavorful with the right amount of spice. Seasoned shredded jackfruit stars alongside fresh veggies in a tomato-veggie broth. Soup is ready in about 30 minutes. Vegan.

Course Main Course, Soup

Cuisine American, Mexican

Keyword Avocado, Jackfruit, Tomatoes, Tortilla Soup

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 109kcal

Author Emma J. Watling

Equipment

large stockpot

Ingredients

For Seasoned Jackfruit

20 ounces canned Jackfruit = 2 cups drained and shredded
2 to 3 tsp lime juice = juice of 1 lime
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin

For Tortilla Soup

1 tbsp olive oil
2 cups zucchini, diced to approx. 1/2 inch ~1 med. zucchini
1 cup bell pepper, diced to approx. 1/2 inch
8 cups vegetable broth
28 ounces canned crushed tomatoes
1 cup corn kernels any type (fresh, frozen, or canned--drained)
1½ tsp ground cumin
1/2 tsp ground cayenne

Other (for serving)

tortilla chips, broken
avocado, cut into chunks
fresh squeezed lime juice
fresh cilantro, torn

Instructions

Make the Seasoned Jackfruit

Preheat oven to 400°F.
Drain jackfruit and rinse thoroughly to remove brine. Press chunks with paper towels or onto a sieve to remove as much liquid as possible. Shred drained jackfruit with two forks.
In a medium bowl, toss together shredded jackfruit with juice of 1 lime (2-3 tsp), 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp ground cumin.
Spread prepared jackfruit in a single layer on a sheet pan and roast for 15 minutes, until lightly browned and dried out. Set aside.

Cook the Tortilla Soup

As jackfruit roasts*, prepare other ingredients and begin the soup.
Heat 1 tbsp olive oil in a large stockpot over medium heat. Saute diced zucchini and bell pepper for 2-3 minutes until fragrant and softened.
Stir in vegetable broth, crushed tomatoes, prepared jackfruit, corn, and spices. Turn heat to medium-high and bring to a boil, uncovered (approx. 5 minutes).
Once boiling, reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.

Serve and Enjoy

Crumble a few tortilla chips in each bowl and ladle soup over chips. Top as desired and enjoy!
Refrigerate leftovers (without chips) and use within 5 days.

Notes

Some of our favorite toppings include:

fresh cilantro
fresh lime juice
avocado chunks (these are delicious with the hot soup-- recommend 1/4 of a whole avocado per bowl)
more crushed chips
sour cream and/or cheese (if you're vegetarian)
Save some prep time by using leftover prepared jackfruit or making the jackfruit the day before
This soup, like most soups, is excellent the next day!

Nutrition