Healthy Vegan "Chicken" Tortilla Soup

4 servings
25 min

Here's a recipe for a hearty and healthy Vegan Tortilla Soup that uses shredded Jackfruit in place of shredded chicken. It’s quick and easy to make and packed with flavor.


Are you familiar with Jackfruit yet? If you’re vegan or enjoy meat free meals occasionally, I suggest you get familiar ASAP! Jackfruit is a versatile fruit native to India. When ripe its sweet and sticky, but unripe it’s neutral in flavor and will take on any flavor you season it with. Ever seen vegan pulled pork on a menu? That’s Jackfruit! Vegans love unripe Jackfruit because you can season it any way you wish and shred it to resemble pulled pork or in this case shredded chicken. It’s texture is thick, soft and juicy, making it hearty and satisfying.


In this recipe, I’ve added black beans for protein and chopped kale for additional fiber…and because you can never eat too many leafy greens. This soup also freezes well, so make a big batch and freeze it to have on hand for any night of the week.

Healthy Vegan "Chicken" Tortilla Soup
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 2 Tablespoons olive oil
  • 1 medium sized yellow onion small dice
  • 1/2 teaspoon sea salt divided
  • 1 pound canned Jackfruit* about 20 ounces, drained and rinsed
  • 3 teaspoons ground cumin
  • 3 teaspoons ground chili powder
  • 3/4 cup red salsa**
  • 3/4 cup organic frozen corn
  • 2 (15-ounce) cans black beans rinsed and drained
  • 3 cups vegetable broth more if necessary
  • 1 and 1/2 cups kale finely chopped***
  • 1 avocado sliced
  • organic corn chips
Instructions

Heat olive oil in a large soup pot over medium heat. Once warm, add the onions and a pinch of sea salt. saute for 2 - 3 minutes, or until the onions start to get soft and fragrant.
Next add the Jackfruit, cumin, chili powder, and remaining sea salt. Give everything a good stir and saute for about 2 minutes more. Add the salsa, frozen corn and black beans and stir to combine.
Finally add the vegetable broth and cover with a fitted lid. Reduce heat to low and simmer for 15 minutes. Add the chopped kale and simmer 2 - 3 minutes more.
Stir in the green onions and taste for seasoning.
To serve top with sliced avocado and serve with organic corn chips.
Tips
  • * I like Trader Joe's Brand or Nature's Charm. ** I use Trader Joe's Double Roasted Salsa. *** I prefer Lacinato kale, but any variety will work.
Alison, Natural Tasty Chef
Want more details about this and other recipes? Check out more here!
Go
Comments
  • Linda King Prater Linda King Prater on Jan 17, 2021

    I've never heard of "jack fruit." What is it and I'm assuming one can buy it at the supermarket.

    • See 1 previous
    • There are only two markets that sell them fresh in my area and they sell the watermelon sized jackfruit. My markets do not carry canned or tinned jackfruit. Need to go to Whole Foods, Gelsons, local Indian market to get in a can. Or in line if one prefers.


      I have never had unripe jackfruit so will trust the author.


      It also deserves a warning. Some people may be allergic so I would do a taste test first.


      https://en.m.wikipedia.org/wiki/Jackfruit


      If one is unsure of something, just Google. You are sitting in front of a computer, use it to your advantage!


  • Carole Carole on Jan 18, 2021

    In this picture it looks like there is green onion. I don’t see kale.

    • That's because the kale gets cooked in. If you look closely you'll see it. I like it shred pretty small, and adding it to the hot soup cooks it right in!

Next