Shredded Jackfruit Tortilla Soup

Vegans frequently use jackfruit — a mild-tasting fruit from southern India — to replace pulled pork and crab. Here, it replaces the traditional shredded chicken in this deliciously comforting, mildly spicy jackfruit tortilla soup.

Jackfruit: If you’re new to the jackfruit game, there’s one very simple, very important tip I can give you. Look for canned jackfruit that says “in brine” rather than “in syrup.” Brined jackfruit will have a mild taste similar to artichokes or heart of palm. Jackfruit in syrup will be intensely sweet and not suitable for any savory applications.

Vegetables: Growing up, our family always used the classic carrot, onion, and celery trio for the base of this soup. We then added zucchini, yellow squash, and diced tomatoes.

Toppings: One of the best things about this soup is the topping options! Consider any of the following when living your best soup life:

  • tortilla chips
  • cilantro
  • avocado slices
  • vegan cheese
  • vegan sour cream
  • sliced radishes
  • lime wedges

Spice level: I keep this soup pretty mild in terms of spice. Cumin and chili powder add spice without intense heat. If you like things on the spicier side, add a diced jalapeno with the onions or amp up the amount of chili powder used.

Variations: Every family has their own version of tortilla soup. Some prefer a tomato-based broth while others prefer a clear stock. Some blend in some tortillas to thicken the soup while others add them at the last minute.

However you choose to interpret this jackfruit tortilla soup, I hope it brings you comfort.

More Tex-Mex inspiration:

a bowl of jackfruit tortilla soup with avocado and shredded cheese

Shredded Jackfruit Tortilla Soup

Print Recipe
Flakey jackfruit replaces the traditional shredded chicken in this deliciously comforting, mildly spicy jackfruit tortilla soup.
Course Soup
Cuisine Mexican
Keyword jackfruit tortilla soup
Prep Time 15 mins
Cook Time 30 mins

Ingredients

  • 2 tbsp vegan butter
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 2 quarts vegan chicken stock (or substitute veggie broth)
  • 1 can diced tomatoes
  • 1 zucchini diced
  • 1 yellow squash diced
  • 2 cans jackfruit in brine or water drained and shredded
  • sea salt and freshly cracked black pepper to taste

Optional toppings:

  • tortilla chips
  • cilantro
  • avocado slices
  • vegan cheese
  • thinly sliced radishes
  • lime wedges

Instructions

  • Heat a dutch oven or other heavy-bottomed pot over medium heat. Melt the vegan butter and saute the onoins, carrots and celery until softened.
  • Sprinkle in the cumin, chili powder and oregano and cook for 1–2 more minutes, until the spices become fragrant.
  • Add the vegan chicken broth (or vegetable stock), diced tomatoes, yellow squash, zucchini and jackfruit. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes for the flavors to meld.
  • Taste and adjust seasonings. Serve piping hot with optional toppings if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating