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Finished soup with jalapeños, avocado, and cilantro

Vegan Tortilla Soup with Jackfruit

This vegan Tortilla Soup is made with seasoned jackfruit, black beans, corn, and crispy corn tortillas for an easy and delicious soup that can be made in just 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 105kcal
Author: Sarah McMinn


Tortilla Soup

  • 3 tablespoon cooking oil, divided
  • 1 (20 oz) can green jackfruit
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 red or yellow pepper, diced
  • 2 teaspoon chili powder
  • 1 ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • 4 cups vegetable broth
  • 1 (14 oz) can fire roasted diced tomatoes
  • 1 (14 oz) can black beans
  • 1 cup frozen corn


  • 1 ripe avocado, sliced
  • 1 small jalapeño, seeded and sliced thin
  • 4 small corn tortillas, fried and cut into strips
  • a few sprigs of cilantro


  • Drain and rinse the jackfruit. Lay on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.
  • Heat 1 tablespoon of oil to a large cast-iron skillet over medium heat. Add jackfruit and sauté until lightly brown, stirring frequently. 
  • In a large soup pot, add one more tablespoon of oil. Once hot, add onions and garlic and sauté until translucent and fragrant, about 5 minutes. Add bell peppers and jalapeño and sauté for another 3 minutes until bell pepper is tender. 
  • Stir in browned jackfruit and spices to the soup pot, stirring until spices have coated the jackfruit and onion/pepper mixture. 
  • Pour in vegetable broth, tomatoes, corn, and black beans. Bring to boil. Once boiling, reduce heat to low. Cover with a lid and simmer for 20 minutes. 
  • While the soup is simmering, heat the remaining tablespoon of oil in your cast iron skillet over medium-high heat. Once very hot, add corn tortillas and pan-fry for 2 minutes per side until golden brown and crisp. Transfer to a paper towel and let cool before cutting it into thin slices. 
  • Once the soup is ready to serve with corn tortillas, avocado, jalapeño, and cilantro.  
  • Store leftover soup in an airtight container in the refrigerator for up to 5 days.


Serving and Storing - Let the soup cool 10 minutes before adding tortillas, avocado, jalepeño, and cilantro and serving. Pair it with my restaurant-style guacamole and cucumber margaritas for a delicious Mexican-inspired meal. Store leftover soup in the refrigerator for up to 5 days or in the freezer for up to 1 month. To thaw the soup, move it into the refrigerator the night before. When ready to serve, gently reheat the soup over medium heat.
Variation - For a quicker meal, skip making your own crispy tortillas and use tortilla chips instead. 


Calories: 105kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Sodium: 644mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 5.5mg | Calcium: 9mg | Iron: 0.7mg