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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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 tbsp 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 tbsp 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 tbsp 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.
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.