Vegan Chicken Tortilla Soup
This zesty, flavorful recipe is the perfect vegan version of a classic Chicken Tortilla Soup! Using jackfruit is a wonderful alternative to chicken in your recipes, and is still packed full of fiber, protein, and tons of vitamins. On top of this, jackfruit is lower in calories, and has zero fat or cholesterol making is great for managing weight, lowering blood sugar, and promoting a healthy heart! This savory soup also has black beans, corn, peppers, onion, tomatoes, mouth-watering spices, and crunchy tortilla strips. However, the best part about this recipe is that it is simple to make and perfect to prep for the week. As with most soups, it tastes more delicious by the day!
What Ingredients Do I Need?
Canned jackfruit
Green bell pepper
White onion
Black beans
Corn
Canned tomato
Vegetable broth
Tomato paste
Garlic powder
Cumin
Black Pepper
Salt
Lime
Corn tortillas
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Vegan Chicken Tortilla Soup
Ingredients
- 2 14oz cans jackfruit
- 8 cups vegetable broth
- 1 15oz can corn
- 1 15oz can black beans
- 1 15oz can petite diced tomatoes
- 1 cup green bell pepper
- 1.5 cup white onion
- 4 tbsp tomato paste
- 1/2 lime
- 1.5 tsp cumin
- 1.5 tsp salt
- 1 tsp garlic powder
- .5 tsp black pepper
- 3 corn tortillas
Instructions
- Start by draining the can of jackfruit and adding it to a large pot on medium high heat. Also, dice the green pepper and add to the pot as well. Let cook for 10 minutes.
- Using a fork or your hands, shred the jackfruit into smaller pieces. I find this easier to do while it is cooking and hot.
- Next, dice the onion and add to the pot and cook for an additional 5 minutes.
- While that is cooking, take the corn, black beans, and tomatoes and add them to a strainer and rinse them in the sink.
- Next, turn the heat down to medium, and add the corn, black beans, and tomatoes to the pot, along with the tomato paste, and mix everything together.
- Then add the garlic powder, black pepper, salt, and cumin and give everything a good mix.
- Lastly, add the broth and the juice from half of a lime, turn the heat down to simmer, and let it cook, covered, for (at least) one hour.
- While the soup is simmering, take your corn tortillas and cut them into strips. Add them to a hot skillet with a little oil spray and cook them until they crisp up. Then set them aside.
- When you are ready to serve, portion the soup into bowls and add some tortilla strips to the top, along with any other toppings you would like! Some of my favorites are avocado, cilantro, cheese, and sour cream (plant based versions if you want to keep this recipe vegan), and enjoy!
Nutrition Facts (per serving)
Calories
245Carbs
46 gNet carbs
29 gProtein
9 g