This Vegan Tortilla Soup is hearty, cozy, and packed with Mexican-inspired flavor. Pulled jackfruit makes a delicious plant-based chicken substitute, while the beans and veggies make this a satisfying yet wholesome meal. Don't skip the crispy homemade tortilla strips on top for a perfect crunch!
Table of Contents
Why You'll Love This Plant-Based Tortilla Soup
- Bold Tex-Mex flavors: Cumin, chili powder, and other spices combine to bring bold Tex-Mex flavor. With the addition of green chiles, poblano peppers, and beans, this soup is packed with Mexican-inspired taste in every bite.
- Homemade tortilla strips: Oil-free, perfectly crispy, and super easy to make, these tortilla strips take the soup to the next level.
- A satisfying meatless option: This vegan tortilla soup features a jackfruit chicken substitute to mimic the texture of pulled chicken, making it the perfect soup for vegans and vegetarians!
Key Ingredients
- Jackfruit: the star of the soup, pulled to give a perfect shredded texture.
- Poblano pepper & green chiles: for just a bit of spicy Tex-Mex flavor (don't worry, these are still relatively mild!).
- Fire-roasted crushed tomatoes: for depth and some smoky flavor.
- Black beans & pinto beans: hearty and protein-packed!
- Corn: adds natural sweetness and texture.
- Chili powder, cumin, smoked paprika, cayenne, & oregano: our bold Tex Mex spices.
- Lime juice: to brighten and balance the flavor.
- Tortilla strips: crispy, oil-free, and essential for a delicious tortilla soup.
How to Make Vegan Tortilla Soup
Drain and rinse the jackfruit, then pull the pieces apart with your hands into thin, shredded strands that resemble pulled "chicken".
Sauté the onion for 2 minutes, then add the poblano and jackfruit and cook 4-5 minutes. Add the garlic and cook 1 more minute, and lastly add the seasonings.
Stir in the veggie broth, crushed tomatoes, green chiles, corn, and beans. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
While your soup simmers, preheat the oven to 375F. Toss tortilla strips with lime juice.
Arrange the tortilla strips on a prepared baking sheet, sprinkle with salt, and bake for 18-20 minutes or until golden. Serve on top of the soup and enjoy!
Recipe Tips
- Shred the jackfruit finely! The more shredded, the better it mimics pulled chicken.
- Keep the soup at a gentle simmer. Allowing the soup to gently bubble while covered in step 6 ensures that the flavors meld and the jackfruit is tender.
- Watch the tortilla strips closely while baking. Ovens vary, and your strips can go from golden to overdone very quickly! I find that 19 minutes in my oven tends to be perfect.
Serving Suggestions
- Get creative with the toppings! Add creamy avocado slices for richness, fresh cilantro and additional lime juice for brightness, or plant-based cheddar for a cheesy twist.
- To make this hearty soup even more filling, you can pair it with a side of Mexican-style rice, or serve it with a Tex-Mex appetizer such as my Roasted Poblano Sauce or Quick Vegan Queso!
Substitutions & Variations
- Adjust the spice level with your choice of peppers! Poblanos tend to be relatively mild, but you could swap them for jalapeños for a spicier kick, or use bell peppers for an even milder version.
- The beans can easily be swapped! Black and pinto beans work great, but kidney, cannellini, or any beans you have on hand are fine too!
- Switch up the protein. If jackfruit isn't your thing, simply leave it out or use your favorite store-bought vegan "chicken" alternative!
- Use store-bought tortilla chips for a quicker meal. The homemade tortilla strips are delicious and highly recommended, but if you're short on time you can also crumble store-bought tortilla chips on top.
Frequently Asked Questions
Yes! Swap the poblanos for jalapeños for extra heat, or use bell peppers for a milder version. You can also adjust the cayenne and chili powder to taste.
Absolutely! Store your soup in an air-tight container in the fridge, and then simply reheat gently on the stovetop.
Pull the jackfruit pieces apart with your fingers to create thin, stringy strands that resemble pulled chicken. Chop any tougher pieces into smaller bits as needed.
Other Vegan Tex-Mex Recipes You'll Love
📖 Recipe
Vegan Tortilla Soup With Pulled Jackfruit
Ingredients
Tortilla Soup:
- 1 14oz can jackfruit - drained & rinsed
- 1 medium red onion - diced
- 1 poblano pepper - diced
- 4 cloves garlic - minced
- ½ teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- pinch cayenne pepper
- ½ teaspoon smoked paprika
- 4 cups veggie broth
- 1 15oz can fire roasted crushed tomatoes
- 2 4oz cans mild diced green chile peppers - (do NOT drain)
- 1 can black beans - drained & rinsed
- 1 can pinto beans - drained & rinsed
- 1.5 cups frozen corn - thawed
- 1 tablespoon lime juice
Tortilla Strips:
- 6 small corn tortillas - cut into strips
- 1.5 tablespoon lime juice
- ¼ teaspoon salt
For Serving:
- Tortilla strips - (homemade ones from above, OR store bought)
- Optional: sliced avocado, shredded vegan cheddar, cilantro
Instructions
- Prep the jackfruit: Drain and rinse the jackfruit, then lightly pull each piece apart with your fingers so it resembles shredded chicken. If there are any thicker pieces that you can't easily pull, use a knife to chop them smaller.
- Sauté the onion: Add the red onion to a large pot with a couple tablespoons of water over medium-high heat. Stir occasionally, adding more water or broth as needed to prevent sticking. Cook for 2 minutes.
- Add the vegetables and jackfruit: Stir in the poblano and shredded jackfruit. Sauté for another 4–5 minutes until slightly softened.
- Add garlic and seasonings: Add the garlic and cook for 1 minute. Then stir in the salt, chili powder, cumin, oregano, cayenne, and smoked paprika until everything is well coated. Cook for 1 more minute.
- Add the liquids and beans: Stir in the veggie broth, fire-roasted tomatoes, green chiles (with juices), thawed corn, and beans. Mix to combine.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Cover and cook for 15 minutes. While the soup simmers, prepare the tortilla strips (if making homemade).
Tortilla strips:
- Preheat the oven to 375.
- Toss with lime juice: Toss the corn tortilla strips with lime juice until evenly coated.
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. Spread the strips in a single layer and sprinkle with salt.
- Bake for 18-20 minutes, or until golden. Watch these very closely as every oven varies and they can go from perfectly baked to overly browned quickly! (Note that they will crisp up a bit more as they cool).
Serve
- Ladle the soup into bowls and top with tortilla strips. Add optional garnishes like avocado, vegan cheddar, or cilantro if desired. Enjoy!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your soup-making ways.
Stay joyfully balanced!
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