Name: Vegan Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 14 ounce can jackfruit in water or brine; 1 yellow onions, diced; 2 cloves garlic, minced; 1 jalapeno, diced, seeds removed; 1/2 cup cilantro, chopped; 1 Tablespoon chili powder; 1 teaspoon cumin1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); 1 Red bell pepper, diced; 2 ears fresh corn on the cob or 1 cup frozen corn; 1 10 ounce can Rotel Tomatoes; 6 cups Imagine No-Chicken Broth; 1 15 ounce can black beans, drained and rinsed (or pinto beans); 4 white corn tortillas or any corn tortillas of choice; 2 teaspoons chili powder; 2 teaspoons cumin; 1 lime, juiced; 1/4 cup nutritional yeast; Air-Fried Tortilla Strips; 1 Avocado, diced

While meal prepping, I decided to make vegan tortilla soup at the same time I made vegan enchiladas. Since I made vegan enchilada jackfruit “meat,” I doubled it to use half for my vegan tortilla soup recipe.

Not only did it work as planned, but I ended up with a large pan of enchiladas, as well as, eight servings of vegan tortilla soup.

WHAT IS JACKFRUIT AND WHY SHOULD I EAT IT?

Jackfruit, though commonly found in a can, is a high protein, high antioxidant fruit. Despite its bland flavor, it is the perfect texture and blank slate to absorb any marinade or spices. As a result, the jackfruit’s neutral flavor allows me to transform it into spicy shredded meat.

Actually, jackfruit has the texture of chicken! I didn’t say it tastes like chicken, because obviously I don’t like chicken. But, tortilla soup is generally full or chicken, so I plan to fill it with jakfruit and veggies.

Making vegan tortilla soup, however, is easy and will keep you full and satisfied. If you meal prep, take vegan tortilla soup to work for the week!

TRANSFORMING JACKFRUIT INTO “CHICKEN MEAT”

Jackfruit, when drained and removed from a can, looks like triangles of chicken. If you taste it, as it comes from the can, it is tasteless. In fact, jackfruit’s bland flavor makes it the perfect sponge for absorbing flavors.

The fun, for me, is transforming a can of jackfruit into incredible vegan tortilla soup that would fool any meat-eater. First, it is important to buy the jackfruit in water or brine.

One of the biggest mistakes people make, however, is buying jackfruit in syrup. Unfortunately, I have made this mistake, and I ended up throwing my whole meal away. And I hate wasting food. So, avoid that pitfall and buy jackfruit in water or brine.

Then, you simply rinse the jackfruit, put it in your food processor, and pulse until shredded.

Although many recipes suggest using the jackfruit as is, I disagree. Instead, I like to cook it first. Similar to my Vegan Buffalo Chicken Dip, cooking the jackfruit first, gives it a different texture and flavor.

In order for the jackfruit to get the right flavor and texture, my goal is for the jackfruit to absorb the flavors of the onions, jalapenos, cilantro, garlic, and spices before it goes into the soup pot.

Sauteeing the onions, garlic, and jalapeno together, first, brings the flavors together before adding the cilantro. The magic, however, is sauteeing the cilantro with the initial vegetables with lime and then adding the jackfruit.

INGREDIENTS IN VEGAN TORTILLA SOUP RECIPE

Once the jackfruit meat is cooked through, set it aside. You will also need:

Fresh or Frozen Corn
Red Bell Pepper
No-Chicken Vegetable Broth
Rotel Spicy Tomatoes
Black Beans or Pinto Beans
Nutritional Yeast
Corn Tortilla
Chili Powder
Limes
Cilantro
Avocado

Personally, I prefer grilled corn on the cob when adding it to soup, but frozen corn works just as well.

First, I saute the red bell pepper with the grilled corn removed from the cobs.

Then, I add the cooked jackfruit meat and a can of drained and rinsed black beans.

Then, I add all the No-Chicken Broth, tomatoes and nutritional yeast. Because of the jackfruit is already pre-seasoned, you do not need any other seasonings or spices.

Typically, tortilla soup contains, cheese, but my vegan version uses nutritional yeast for that thick and cheesy flavor.

Next, you just bring it to a boil, and then lower to simmer for 30 minutes to let the flavors develop. In the meantime, it’s time to make oil-free homemade tortilla strips.

MAKING QUICK AND EASY NO-OIL TORTILLA STRIPS

Even though tortilla chips are usually used in and on top of tortilla soup, my vegan tortilla soup called for homemade oil-free tortilla strips. While the soup is simmering, the oil-free tortilla strip can be made in the air-fryer.

To begin, I used white corn tortillas, and using a pizza cutter, I cut the tortilla in strips. Then, I added the cut tortillas into a bowl and tossed them in the juice of a lime. Next, I sprinkled a combination of chili powder and cumin.

Once seasoned, I add to the basket of my air-fryer, and cook at 370 degrees for 10 minutes, tossing once at the 5 minutes mark.

When I serve vegan tortilla soup, I like to add the tortilla strips on top with diced avocado.

When I packed this soup up for lunches throughout the week, I kept the air-fried tortilla chips on the side in baggies to add after heating. Of course, I did the same for the avocado, so it didn’t turn brown.

If you are a meal prepper, soup is one of the easiest ways to prepare for a week of lunches in one pot.

DO YOU ENJOY SOUTHWESTERN VEGAN FOOD? WE HAVE YOU COVERED!

8 servings