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Jackfruit Tortilla Soup

December 01, 2017

Jackfruit Tortilla Soup

This delicious and vegan take on the classic Tortilla Soup is sure to satisfy!

(~4-6 servings)


Ingredients:

Soup:

  • 4 C. Vegetable Broth/Stock
  • 10 oz Pack of Tex-Mex seasoned Jackfruit (or 10 oz Jackfruit + taco seasoning)
  • 1 (14 oz) Can Diced Tomatoes
  • 1 (14 oz) Can Black Beans (rinsed, drained)
  • 1.5 Tbsp Tomato Paste
  • 1.5 C. Frozen Corn
  • 1/2 a White Onion (diced)
  • 3 Cloves Chopped Garlic
  • 2 Tbsp Saucy Lips Jalapeño & Green Apple hot sauce
  • 2 Tbsp Avocado Oil
  • Zest of 1 Lime
  • Juice of 1/2 Lime
  • 1 tsp Ground Cumin
  • 1/2 tsp Himalayan Pink Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Smoked Paprika
  • 1/2 C. Chopped Fresh Cilantro

Homemade Fried Tortilla Strips:

  • 3 (6”) Corn Tortillas (cut into 1/4” wide strips)
  • 1/4 C. Avocado Oil (or other high-heat safe oil)
  • Optional: Pinch of Himalayan Pink Salt

Directions:

Soup:

  • In a large pot, heat oil on medium/high heat.
  • Add onions — let sauté ~3-5 mins.
  • Add garlic — let sauté ~1-2 mins.
  • Add: Jackfruit, Tomato Paste, Corn, Cumin, Smoked Paprika, Salt, Pepper — stir, let cook ~1-2 mins.
  • Add Veggie Broth/stock, Canned Diced Tomatoes, Black Beans — stir, bring to a boil, then cover and let simmer ~15 mins.
  • Stir-in Lime Juice, Lime Zest, Jalapeño & Green Apple hot sauce — cover, continue to simmer a final ~5-10 mins.

Fried Tortilla Strips:

  • In a medium pan, heat oil over medium/high heat.
  • Gently place tortilla strips into the oil, spreading them out so no clumps occur.
  • Fry ~3-5 mins., or until golden brown and hard/crisp.
  • Transfer fried strips onto paper towels to rid excess oil.

Serve & Garnish:

  • Ladle soup into your favorite bowl(s), top with a handful of fried tortilla strips and ~2 Tbsp chopped cilantro.
  • Enjoy!


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