Shredded Jackfruit Tortilla Soup
Flakey jackfruit replaces the traditional shredded chicken in this deliciously comforting, mildly spicy jackfruit tortilla soup.
- 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
- tortilla chips
- avocado slices
- vegan cheese
- thinly sliced radishes
- lime wedges
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.