1-Pot Vegan Tortilla Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 (Bowls)
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Calories
217 kcal
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Course
Side Dish, Main Course
1-Pot Vegan Tortilla Soup
Description
1-Pot Vegan Tortilla Soup combines young green jackfruit, a versatile fruit often used in plant-based cooking, with sautéed onions, garlic, and smoky chipotle peppers to build a layered, flavorful broth. The jackfruit is shredded and cooked until it gains some color and dries out slightly, which helps it more effectively take on the smoky, spicy seasoning. The addition of cumin and salt rounds out the flavor profile. The soup is simmered in vegetable broth for a cohesive base that supports the savory jackfruit pieces.
Once prepared, the soup is served with toasted or fried corn tortillas or chips, which add a desirable crisp texture against the soft shredded jackfruit and broth. Lime wedges introduce a fresh acidic element, while optional toppings like cilantro and ripe avocado bring herbal brightness and creamy richness. This recipe suits those looking for a hearty vegan soup with multiple textures and warm, smoky flavors.
Its simple technique of sautéing, simmering, and quick preparation in one pot makes it practical for weeknight meals. The soup can be adjusted for spiciness by modifying the amount of chipotle in adobo, allowing for personalized heat levels.
Ingredients
JACKFRUIT
- 1 1/2 cups jackfruit rinsed, drained, shredded, and sorted young (green
SOUP
- 3 Tbsp water or vegetable broth or oil
- 1/2 small onion white or yellow, diced
- 2 cloves garlic minced
- 1-2 small chipotle pepper in adobo sauce loosely chopped (reduce or increase to preferred spice
- 1/2 tsp sea salt plus more to taste
- 2 tsp cumin ground
- 5 cups vegetable broth (or store bought)
FOR SERVING
- 5 corn tortillas or use tortilla chips!, small
- 2-3 Tbsp neutral cooking oil generic cooking oil
- 1/2 tsp salt sea salt
- lime wedges
- cilantro (optional)
- avocado optional, ripe
Instructions
- 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.
- Heat a large pot over medium heat. Once hot, add 3 Tbsp vegetable broth (or water or oil), diced onion, and minced garlic. Sauté, stirring occasionally for 3-5 minutes or until onions are translucent.
- Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.
- 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.
- 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.
- 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!
- 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
- Drain and rinse jackfruit well, removing tougher core pieces and shredding the fruit for the best texture.
- Adjust chipotle peppers to control spiciness according to your preference.
- Use fresh lime juice and optional toppings like cilantro and avocado to brighten the flavors at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Bowls)
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1(Bowls) | |
| Calories | 217 | 11% |
| Carbohydrates | 36.1g | 12% |
| Protein | 2.7g | 5% |
| Fat | 8.1g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1338mg | 56% |
| Potassium | 181mg | 4% |
| Fiber | 3.2g | 13% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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