This jackfruit tortilla soup recipe has all the flavors of restaurant chicken tortilla soup but it’s vegan and vegetarian friendly.
The first time I saw jackfruit served as a vegan pulled pork, I was so confused. I asked the guy more that once, if it was vegetarian because how similar shredded jackfruit looks to pulled pork. So, I made this jackfruit tortilla soup inspired by chicken tortilla soup that I used to enjoy.
What is Jackfruit?
Jackfruit is a large green fruit with yellow flesh. If eaten fresh, it has a sweet taste. However, it can be brined or marinated and used in savory dishes. Jackfruit is commonly used in vegetarian and vegan cooking because of it’s appearance. The way the fruit pieces pull apart looks like shredded meat. You can find jackfruit canned ( I buy it from Trader Joe’s) or in the produce department with other vegetarian options like tofu and meat substitutes.
While jackfruit looks like meat and is used as a meat substitute in dishes, it is not a protein substitute. Aside from a few B vitamins, jackfruit really doesn’t have much nutritional value, so it’s always a good idea to pair jackfruit with other protein sources (like beans in this recipe).
DIY Tortilla Chips
Making your own tortilla chips couldn’t be any easier! Plus, when you cut them into strips it makes the perfect topper for this soup. You simply cut corn tortillas into strips or triangles depending on what you’d like. Then bake at 350 degrees for about 10 minutes or until golden brown. You could also drizzle them with oil and sprinkle with salt for a little more crunch and flavor. Another way to improve your dish is to make your own tortillas!
If you’re looking for more jackfruit recipes, check out this jackfruit salad post. If you want more soup options, check out this corn chowder recipe.
Jackfruit Tortilla Soup
Ingredients
- 3-4 corn tortillas
- 20 oz. can jackfruit
- ½ tbsp paprika
- ½ tbsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup salsa
- 1 ear corn
- ½ medium red onion
- 1 medium red pepper
- 1 jalapeno
- 3 cups vegetable broth
- 16 oz. canned black beans
- 16 oz. canned diced tomatoes
Instructions
- To make the tortilla strips, preheat the oven to 350 degrees F. Cut the tortillas into about 2×1 inch strips and spread on a cookie sheet. Bake for about 10 minutes or until the strips are golden brown.
- Drain the can of jackfruit and pull the pieces apart to resemble shredded chicken. In a bowl, add the spices and mix to cover the jackfruit. Then add the salsa and mix. Set aside to marinate.
- Cut the kernels off of the corn cob (or use canned corn). Dice the onion. Remove the core from the pepper and dice the pepper. Remove the seeds from the jalapeno and dice it.
- In a pot over medium heat or in a pressure cooker, add the corn, onion, pepper, jalapeno, broth, black beans, and diced tomatoes.
- Add the seasoned jackfruit into the pot.
- On the stove, bring to a boil and reduce to simmer. Cook for about 30 minutes or until the vegetables are soft and the flavors have blended. In a pressure cooker, set to high pressure for 10 minutes.
- Season the soup with extra salt and pepper as needed and serve with tortilla strips.