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    Home / Recipes / Soups

    Vegan Tortilla Soup

    Published: Nov 20, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Dive into a savory bowl of vegan tortilla soup made with jackfruit, grilled corn, and an array of vegetables. Top with air-fried corn tortilla strips for an added crunch to this delicious vegan tortilla soup recipe.

    Vegan tortilla soup recipe in a bowl with a spoon in it.

    When the weather gets chilly, I love making vegan tortilla soup. Jackfruit is a fabulous meat replacement and shreds into thin, delicate pieces. Then, it soaks in the thick sassy broth filled with beans, and vegetables. I always serve oil-free, air-fried tortilla strips on top of this vegan tortilla soup recipe for an added crunch.

    Jump to:
    • What is Jackfruit?  
    • Recipe Ingredients
    • Recipe Ingredient Substitutions
    • How to Prepare Jackfruit
    • Making the Soup
    • Air-fryer Tortilla Strips
    • Recipe FAQs
    • Tips
    • Other Great Vegan Mexican Recipes
    • 📖 Recipe
    • 💬 Reviews

    While meal prepping this week, I simultaneously made vegan tortilla soup and jackfruit enchiladas. Since I made vegan enchilada jackfruit "meat,"  I doubled the recipe 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 and eight servings of vegan tortilla soup. 

    What is Jackfruit?  

    A whole jackfruit on the counter

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

    Jackfruit has the texture of chicken! I didn't say it tastes like chicken because I wouldn't say I like it.  But tortilla soup is generally full of chicken, so I plan to fill it with jackfruit and veggies. 

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

    Recipe Ingredients

    • Jackfruit in Brine: Canned jackfruit is typically from underripe jackfruit so there is a more neutral taste. This jackfruit may taste slightly salty from the brine it's stored in but with an overall neutral meaty flavor.
    • White Onion: Canned jackfruit is typically from underripe jackfruit so that there is a more neutral taste. This jackfruit may taste slightly salty from the brine it's stored in but with an overall neutral meaty flavor.
    • Garlic: I prefer using fresh garlic cloves for the best flavor.
    • Jalapenos: Jalapenos, with the seeds and vein removed, gives the soup a slightly spicy flavor. The seed and vein hold all the heat.
    • Corn: I like to grill the corn for an added smokey flavor.
    • Red Bell Pepper: Red Bell peppers are sweet and colorful and excellent in soups and stews.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
    • Ro-Tel Tomatoes: Ro-Tel Mild Diced Tomatoes and Green Chilies is the one-of-a-kind blend of vine-ripened tomatoes, zesty green chilies, and spices that people love, all in one can.
    • Black Beans: Black beans are hearty and taste great in this soup.
    • Nutritional Yeast: Nutritional yeast supplies a cheesy flavor to the soup.
    • Corn Tortillas: The corn tortillas are air fried and added to the top of the soup before serving.
    • Chili Powder: Chili powder is a blend of chile peppers and other spices, including cumin, peppercorn, oregano, and salt. The mixture depends on the brand, so check the ingredient label to find the exact spices it contains
    • Limes: Limes are used in the jackfruit and the tortilla strips.
    • Cilantro: Cilantro is cooked into the jackfruit and used as a garnish.
    • Avocado: Sliced avocado is added to the top of the vegan tortilla soup recipe as a garnish.

    Recipe Ingredient Substitutions

    • Jackfruit in water works as well. However, do not use jackfruit in syrup. It is sugary and cannot be substituted in this recipe.
    • Yellow onion is an excellent substitute for white onion in recipes.
    • If you don't have fresh garlic, substitute ¼ teaspoon garlic powder for 1 fresh garlic clove. Substitute ½ teaspoon garlic flakes for 1 fresh garlic clove.
    • Serrano peppers are often substituted for jalapenos in recipes.
    • Use frozen corn or canned corn instead of fresh grilled corn.
    • Choose green pepper instead of red bell peppers, or make it colorful using different colored baby bell peppers.
    • Mix fire-roasted diced tomatoes, diced green chilies, lime juice, and a little bit of fresh cilantro. This makes the equivalent of 2 cans of store-bought diced tomatoes and chilies!
    • Try pinto beans instead of black beans.
    • Flour tortillas work if you don't have corn tortillas; however, they cook in less time in the air fryer, so oversee them.

    How to Prepare Jackfruit

    Jackfruit triangles in a food processor cup with a large cutting blade on the counter.

    When drained and removed from a can, Jackfruit looks like triangles of chicken. However, it is tasteless if you taste it as it comes from the can. Jackfruit's bland flavor makes it the perfect sponge for absorbing flavors. 

    For me, the fun is transforming a can of jackfruit into an incredible vegan tortilla soup recipe that would fool any meat eater. But first, buying the jackfruit in water or brine is vital. 

    However, one of the biggest mistakes people make is buying jackfruit in syrup. Unfortunately, I 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 rinse the jackfruit, put it in your food processor, and pulse until shredded. 

    Shred the jackfruit in a food processor with a large blade.

    Although many recipes suggest using jackfruit as is, I'm afraid I have to disagree. Instead, I like to cook it first. Like vegan buffalo chicken dip, cooking the jackfruit first gives it a different texture and flavor. 

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

    Sauteing the onions, garlic and jalapenos in a skillet on the stove

    Sauteeing the onions, garlic, and jalapeno brings the flavors before adding the cilantro.

    adding fresh lime juice and cilantro to the pan, cooking with onions, garlic, and jalapeno on the stove

    However, the magic is sauteing the cilantro with the initial vegetables with lime and then add the jackfruit. 

    I am adding the shredded jackfruit to the skillet with the garlic, onions, jalapenos, onions, and cilantro.

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

    Making the Soup

    sauteing the red bell peppers and adding grilled corn to a soup pan on the stove for vegan tortilla soup recipe

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

    Add the cooked jackfruit  mixture to the vegan tortilla soup  recipe on the stove

    Then, I add all the vegetable broth, tomatoes, poultry seasoning, and nutritional yeast. Because the jackfruit is already pre-seasoned, you do not need other herbs or spices. 

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

    Next, bring the soup to a boil and then lower it to simmer for 30 minutes to develop the flavor. In the meantime, make the oil-free homemade tortilla strips.

    Air-fryer 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 simmers, the oil-free tortilla strip can be made in the air-fryer. 

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

    She is squeezing lemon onto a bowl with sliced corn tortillas before air frying.

    Once seasoned, add the tortilla strips to an air-fryer basket and cook at 370 degrees for 10 minutes, tossing once at the 5 minutes mark. 

    tortilla strips in an air fryer basket for a garnish for vegan tortilla soup recipe

    When serving vegan tortilla soup, I like to add the tortilla strips on top of the soup and add diced avocado. 

    Vegan tortilla soup recipe in a bowl garnished with sir fryer tortilla strips and avocado

    Recipe FAQs

    Will corn tortillas dissolve in tortilla soup?

    If tortillas are put directly into the soup pot with the rest of the soup, the tortillas will be broken up and soft. For that reason, I serve them as a garnish.

    Why is it called tortilla soup?

    The story goes that it was first invented in the state of Tlaxcala, which in the Náhuatl means the place of tortilla abundance. It is believed that the soup was created from the need to prepare foods that were easily digestible with the ingredients on-hand

    What country is tortilla soup from?

    Although the exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico.

    Tips

    • 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. 
    • Store the cooked tortilla strips in a covered container to keep them crispy.
    • I suggest using Souper Cubes to freeze leftover soup. Or, double the recipe to save time food meal prepping.
    • Making two recipes with similar ingredients throughout the week, such as vegan tortilla soup and jackfruit enchiladas, is a great way to save time cooking.
    • Add vegan cheese, vegan sour cream, and hot sauce for those who enjoy additional garnishes and heat.

    Try this fabulous vegan tortilla soup and top it with crunchy air fryer tortilla strips.

    Other Great Vegan Mexican Recipes

    • vegan tacos
      Vegan Tacos
    • Loaded Sweet Potato Recipe
      Loaded Sweet Potato
    • vegan enchilada casserole
      Vegan Enchilada Casserole
    • Potato Tacos Recipe
      Mexican Potato Tacos

    If you love this vegan tortilla soup recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    vegan tortilla soup

    Vegan Tortilla Soup

    Kathy Carmichael
    Dive into a savory bowl of vegan tortilla soup made with jackfruit, grilled corn, and an array of vegetables. Top with oil-free air-fried corn tortilla strips for an added crunch (recipe included)
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Soups
    Cuisine Mexican
    Servings 8 servings
    Calories 246 kcal

    Ingredients
      

    Jackfruit Meat

    • 14 ounces jackfruit in water or brine
    • 1 yellow onions diced
    • 2 cloves garlic minced
    • 1 jalapeno diced, seeds removed
    • ½ cup cilantro chopped
    • 1 Tablespoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper optional

    Vegan Tortilla Soup Ingredients

    • 1 Red bell pepper diced
    • 2 ears fresh corn on the cob or 1 cup frozen corn
    • 10 ounces Rotel Tomatoes
    • 6 cups Vegetable broth
    • 15 ounces black beans drained and rinsed (or pinto beans)
    • ¼ cup nutritional yeast
    • 2 teaspoons poultry seasoning

    Oil-free, Air-Fried Corn Tortilla Strips

    • 4 white corn tortillas or any corn tortillas of choice
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 1 lime juiced

    Garnish

    • Air-Fried Tortilla Strips
    • 1 Avocado diced

    Instructions
     

    Jackfruit Meat

    • Rinse and drain a can of jackfruit.
    • Place all contents in a food processor with a large blade.
    • Pulse until jackfruit is shredded.
    • In a medium-sized skillet, saute garlic, onions, and jalapeno and cook on medium-low until onions are translucent.
    • Add a small amount of vegetable broth to avoid sticking.
    • Then, add chopped cilantro and cook a few more minutes.
    • Next, add the shredded jackfruit to the skillet with the onion, garlic, and cilantro mixture.
    • Cook jackfruit until brown and dried out.
    • Add the chili powder, paprika, and cumin.
    • Stir together and add a little more vegetable broth.
    • Cook until added fluids have dissipated.
    • Remove from heat and set aside.

    Soup

    • In a large soup pot, saute diced red bell pepper and corn.
    • Add a little vegetable broth to avoid sticking.
    • Add vegetable broth, Rotel tomatoes, black beans, nutritional yeast, poultry seasoning, and jackfruit meat mixture.
    • Bring to a boil.
    • Reduce to a simmer, and simmer uncovered for 30 minutes.

    Air Fryer Tortilla Strips

    • Using a knife or a pizza cutter, slice tortillas into strips.
    • Then, toss in the juice of 1 lime and season with chili powder and cumin.
    • Transfer tortilla strips to an air-fryer pan.
    • Set the air-fryer to 370 degrees.
    • Cook for 10 minutes; toss at 5 minutes.
    • Remove from the air-fryer pan.
    • Let cool.

    Serving

    • Ladle soup into bowls.
    • Add a few tortilla strips to each bowl.
    • Add chopped avocado.
    • Serve with hot sauce of choice and vegan sour cream.

    Notes

    • 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 lunches in one pot for a week. 
    • Store the cooked tortilla strips in a covered container to keep them crispy.
    • I suggest using Souper Cubes to freeze leftover soup. Or, double the recipe to save time on food meal prepping.
    • Making two recipes with similar ingredients throughout the week, such as vegan tortilla soup and jackfruit enchiladas, is a great way to save time cooking.
    • Add vegan cheese, vegan sour cream, and hot sauce for those who enjoy additional garnishes and heat.

    Nutrition

    Serving: 8gCalories: 246kcalCarbohydrates: 46gProtein: 9gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 754mgPotassium: 661mgFiber: 10gSugar: 6gVitamin A: 1686IUVitamin C: 33mgCalcium: 83mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Amy

      November 20, 2022 at 9:04 am

      Kathy, this looks so good, but I don’t have a food processor. Could I shred the jackfruit by hand or use a Vitamix? Thank you❣️

      Reply
      • Kathy Carmichael

        November 20, 2022 at 12:44 pm

        Hi Amy, you can shred the jackfruit by hand or in the Vitamix. Let me know what you think. I'd love to hear from you.

        Reply
    2. Keri Mager

      February 07, 2022 at 7:26 am

      Made this over the weekend, really enjoyed it!

      Reply
      • Kathy Carmichael

        February 07, 2022 at 7:56 am

        Hi Keri, I'm so glad you enjoyed the Tortilla soup. Thank you for your feedback. I appreciate it.

        Reply
    3. Polly

      February 13, 2021 at 11:48 am

      Made this soup today. It was excellent!

      Reply
      • Kathy Carmichael

        February 13, 2021 at 2:35 pm

        Hi Polly, I'm so glad you liked the soup. It's a family favorite at my house. Thank you for your feedback. I appreciate it.

        Reply
    4. Debra

      October 12, 2020 at 7:50 pm

      5 stars
      Execellent

      Reply
    5. Lori Sydes

      October 11, 2020 at 4:02 pm

      5 stars
      This tasted so good! I did use canned corn instead of fresh since it is now fall. But really a hit with the family. Highly recommend.

      Reply
    6. Anonymous

      October 10, 2020 at 4:05 pm

      5 stars

      Reply
    7. Simona

      April 23, 2020 at 5:50 am

      5 stars
      I wanted to thank you for this wonderful recipe. I have made it and have raving reviews from the recipe.
      Thank you again

      Reply
    8. Amanda Hessel

      February 26, 2020 at 6:38 pm

      There doesn't seem to be nutritional yeast in the recipe card. I am unsure how much to use. Thanks!

      Reply
      • Kathy Carmichael

        February 26, 2020 at 7:29 pm

        Amanda, I am sorry and thank you for pointing it out. It is 1/4 cup. Thanks so much for letting me know. I appreciate it.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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