//1-Pot Vegan Tortilla Soup

1-Pot Vegan Tortilla Soup

Grabbing a spoonful of Vegan Jackfruit Tortilla Soup topped with avocado and cilantro

When visiting Mexico City recently, we ate so much delicious food that my brain was bursting with ideas by the time we got home.

One of my main goals was to perfect a (vegan) chicken broth-like tortilla soup with vegetables and jackfruit. I suppose you see where this is going? Let’s make soup, friends.

Wood cutting board filled with ingredients for making our Vegan Jackfruit Tortilla Soup recipe

This recipe requires just 10 ingredients and 1 pot to make.

It starts with sautéed onion and garlic, which get caramelized and tender. Then we add the jackfruit (which mocks chicken) and cook until lightly browned to create texture and flavor.

Next comes chipotle peppers, smoky spices, and vegetable broth. We’re onto something good, friends.

Using a wooden spoon to stir jackfruit and spices

Simply let simmer until slightly reduced and toast your tortilla strips (or, if you’re like us and feelin’ lazy, use your favorite tortilla chips)!

Pouring soup over tortilla chips for Vegan Tortilla Soup with Jacfruit

We hope you LOVE this soup! It’s:

Brothy
Smoky
Savory
Subtly spiced
Easy to make
Comforting
& Delicious

This would make the perfect side or appetizer on Mexican night. We love garnishing ours with toasted tortilla strips (or chips), fresh avocado, a little lime and cilantro. Swoon!

For more recipes like this one, check out these 14 Easy Vegan Mexican-Inspired Dishes!

If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead shot of a bowl of homemade Vegan Tortilla Soup with Jackfruit

1-Pot Vegan Tortilla Soup

Brothy, vegan tortilla soup made in 1 pot! Shredded jackfruit is infused with garlic, chipotle peppers, vegetable broth, and lime. A hearty side or entrée for Mexican night.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings: 4 (Bowls)

Category:

Entree, Side

Cuisine:

Gluten-Free, Mexican-Inspired, Vegan

Freezer Friendly

1 month

Does it keep?

4-5 Days

Ingredients

JACKFRUIT

  • 1 1/2
    cups
    rinsed, drained, and shredded jackfruit*, rinsed and sorted

SOUP

  • 3
    Tbsp
    water, vegetable broth, or oil
  • 1/2
    small
    white or yellow onion, diced
  • 2
    cloves
    garlic, minced
  • 1-2
    small
    chipotle peppers in adobo sauce, loosely chopped (reduce or increase to preferred spice)
  • 1/2
    tsp
    sea salt, plus more to taste
  • 2
    tsp
    ground cumin
  • 5
    cups
    vegetable broth
    (or store bought)

FOR SERVING

  • 5
    small corn tortillas
    (or use tortilla chips!)
  • 2-3
    Tbsp
    oil
  • 1/2
    tsp
    sea salt
  • Lime wedges
  • Cilantro
    (optional)
  • Ripe avocado
    (optional)

Instructions

  1. Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands (or two forks) to pull into small shredded pieces. You’re aiming to separate the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry. Set aside.

  2. Heat a large pot over medium heat. Once hot, add vegetable broth, diced onion, and minced garlic. Saute, stirring occasionally for 3-5 minutes or until onions are translucent.

  3. Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.

  4. Add chipotle peppers, salt, and cumin. Saute, stirring frequently, for 3-4 more minutes. Add the remaining vegetable broth and bring back to a low boil. Then reduce heat and simmer for at least 15 minutes or up to 30 minutes.

  5. Taste and adjust flavor as needed, adding more sea salt for saltiness, cumin for smokiness, or chipotle peppers or adobo sauce for heat. Once seasoned to taste, turn heat off to rest soup before serving.

  6. In the meantime, heat oven to 380 degrees F (190 C). (If using tortilla chips, you can skip this step.) Cut corn tortillas into bite-sized strips and transfer to a baking sheet. Add 2-3 tablespoons of avocado oil and 1/2 teaspoon salt and toss to coat (amounts as original recipe is written // adjust if altering batch size). Arrange in a single layer on a baking pan and bake for 10-15 minutes or until they are golden brown. Watch carefully toward the end or they can burn!

  7. To serve, place tortilla strips or chips in serving bowls, top with soup, and garnish with desired toppings such as avocado, cilantro, lime wedges (optional). Store cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Store any leftover tortilla strips at room temperature up to 2-3 days.

Notes

*1 20-ounce can of jackfruit yields roughtly 1 1/2 cups of drained jackfruit. 
*
Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.

Nutrition Per Serving (1 of 4 (Bowls))

  • Calories: 217
  • Fat: 8.1g
  • Saturated fat: 1g
  • Sodium: 1338mg
  • Potassium: 181mg
  • Carbohydrates: 36.1g
  • Fiber: 3.2g
  • Sugar: 2.5g
  • Protein: 2.7g