Vegan Tortilla Soup

4.85 from 13 votes

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)

Prep Time15

Cook Time30

Total Time45

Course: Soups

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 246kcal

Author: Kathy Carmichael

Ingredients

Jackfruit Meat

14 ounces jackfruit in water or brine rinsed and drained, remove the seeds
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.
Remove the seeds from the center of the chunks of jackfruit (this is optional)
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