Shredded Jackfruit Tortilla Soup
Flakey jackfruit replaces the traditional shredded chicken in this deliciously comforting, mildly spicy jackfruit tortilla soup.
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.