Jackfruit Tortilla Soup
Pulled jackfruit is the star of this hearty, warming dish! With a nice balance of smokiness and spice, this vegan friendly tortilla soup is sure to become a favorite.
Jackfruit Tortilla Soup Recipe
Prep time:
10 Minutes
Cook time: 40 Minutes
Servings:
6 servings
Gluten Free
Vegan
Ingredients
- 1 can jackfruit, rinsed and drained
- 1 28oz can fire grilled diced tomatoes
- 1 can blackbeans, rinsed and drained
- 1 white onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable stock
- 2 tablespoons cooking oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle powder
GARNISH
- 1 avocado, pitted and diced
- Fresh cilantro, chopped
- 2 Que Pasa Corn Tortillas
- 2 radishes, sliced very thin
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Slice tortillas into strips and lightly brush with olive oil.
- Spread out evenly on a baking sheet and transfer to oven for 5-7 minutes until golden and crispy.
- In a soup pot, over medium heat - add onion, garlic and cooking oil. Saute for 5 minutes.
- Add the jackfruit, spices, and 1 cup of stock and simmer for 10-15 minutes until jackfruit is tender enough to fall apart. At this point, use a potato masher to crush the jackfruit until you have achieved a shredded consistency.
- Add tomatoes, black beans, and remaining soup stock to the pot and simmer on medium low heat for 20 minutes, adjusting any final seasonings if necessary.
- To serve, ladle soup into bowls and top with crispy tortilla strips, avocado, radish, and cilantro. Enjoy!
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
