It’s that weird time of the year in Los Angeles where you go to bed in full fall pajama regalia, grab a sweater on your way out of the door in the morning, but by lunch time, you are sweating bullets. The high may have been 100 degrees in Los Angeles today, but it’s still officially fall so I am working on my soup arsenal.
I’ve been testing out more recipes using jackfruit this year
and I know I always say this, but this one is definitely the best so far. This jackfruit tortilla soup hits all of the marks of fall comfort food. If you haven’t cooked with jackfruit before, you can think of it as a shredded chicken replacement. Canned jackfruit comes in medium-sized wedges so you have to tear them apart and take out any hard pieces or seeds. What you’re left with is something eerily similar to shredded chicken. I usually marinate the jackfruit overnight to make sure it’s super flavorful.
Surprisingly, the jackfruit kept in the soup pretty well even through reheating (on the stove). I kept it in the fridge for four days It softened a bit but it never became slimy or uneatable.
The flavor of the broth had the perfect amount of heat, richness, and flavor. I used vegan chik’n bullion cubes, vegetable broth, tomato paste, jalapeño and a mix of tomatoes and green chilies, all poured over sauteed onions and vegetables. I didn’t even have to add salt or any seasonings to the broth, it was that good!
I cooked the black beans from scratch and will post that recipe soon but if you are using canned black beans, I advise going with a low-sodium option (if possible) and adding in garlic powder, cumin chili powder to taste. I used 1 cup of dry black beans which is about 2 cups cooked, but if you are using pre-cooked black beans, one can is fine.
Jackfruit Tortilla Soup
Prep work includes marinating the jackfruit the night before.
- 1 can green jackfruit (purchased from Trader Joe's)
- 1/2 tsp garlic salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- dash of salt
- 4 cups vegetable broth 32 oz
- 2 chick'n bullion cubes (veggie bullion cubes purchased at Sprout's Farmer's Market)
- 2 cups cooked black beans (1 cup dry, if cooking from scratch)
- 1 can organic corn
- 1 can diced tomatoes and green chilis (semi-drained) 10 oz
- 4-6 corn tortillas
- 4 cloves garlic (diced)
- 1/3 cup diced onions
- 1 tbsp tomato paste
- 1 tsp diced jalapeño (removed seeds and membrane)
- 1 lime
- cilantro for garnish
- avocado slices for garnish
- sunflower oil (for frying tortillas strips)
Jackfruit Prep (do this the night before)
Pour canned jackfruit into a medium bowl (do not drain) and remove all the hard pieces and seeds. Break up any tough parts. Add seasonings, cover and store in the fridge overnight.
In a large saucepan or Dutch oven, simmer diced onions and garlic in olive oil on low heat until onions are transparent.
Add four cups of vegetable broth to the pot and bring to a boil. Add 2 chick'n bullion cubes, 1 tbsp tomato paste, green chili and tomato mix (semi-drained), corn, black beans, and jalepeno. Make sure the jalepeno is de-seeding and make sure to remove the membrane. Cut off the end of the jalepeno, gut that piece and dice it. Reduce heat to a simmer and cover. Cook for 15-20 minutes.
Drain jackfruit and then and sautee over olive oil for 5-7 minutes. Squeeze 1/2 lime over jackfruit and add more seasonings to taste. I used garlic powder, garlic salt, cumin, and sea salt. Add jackfruit (minus any excess oil) to soup pot.
Pre-heat the oven to 200 degrees. Place corn tortillas on a baking sheet and cook for 10 minutes. Once cooled, slice tortillas into thin strips about and inch in length. In a frying pan, heat sunflower oil over medium-high heat. Add enough oil to barely cover the strips. Fry them until they begin to harden. You can cook in two batches if using a small pan. Transfer cooked strips to a plate covered with a paper towel to catch any excess oil.
Garnish with avocado slices, tortilla strips, and cilantro leaves.
You can pour the soup over rice if you want to make the soup last as long as possible.
And there you have it! Delicious, flavor and comforting tortilla soup that can keep in the fridge. Jackfruit is sooo versatile and really takes this dish to the next level but if it’s hard to come by in your area, you can definitely omit it. Adding in some finely chopped sauteed cauliflower might not be a bad replacement…that gives me an idea 🙂
Check out the instructional video here: