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.
Origin of Tortilla Soup
Tortilla soup (also known as sopa azteca) is believed to have originated in or near Mexico City. Traditionally, it’s made with chicken broth, roasted tomatoes, onion, garlic, chiles, and tortillas.
Our plant-based version is not traditional, relying on jackfruit and vegetable broth instead of chicken. For a more traditional version of sopa azteca, check out this recipe (not vegan) from La Piña en La Cocina.
How to Make Vegan Tortilla Soup
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.
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)!
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 with other Mexican-inspired dishes. We love garnishing ours with toasted tortilla strips (or chips), fresh avocado, a little lime and cilantro. Swoon!
More Soup Recipes
- Easy 1-Pot Black Bean Soup
- 1-Pot Vegan Minestrone (Gluten-Free)
- Curried Potato & Lentil Soup (1 Pot!)
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!
1-Pot Vegan Tortilla Soup
Ingredients
JACKFRUIT
- 1 1/2 cups rinsed, drained, and shredded young (green) 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
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.
Claudia says
This soup was fabulous on a damp grey day. Really hit the spot yesterday. After reading other comments I added 1/2 bag Trader Joes’ roasted corn & one 15 oz can fire roasted tomatoes as well as 2 TBSP tomatoes paste only 1.5 chipotle pepper from can. Hubbie & I enjoyed it with a squeeze if lime, handful of chopped cilantro and blue corn chips. But this soup jumped to next level when I stirred in some mashed yam today. That little bit of sweet and thickness just rounded out the soup. I plan to serve this to company it’s so yummy!
Your modifications sound so lovely, Claudia! Thank you for sharing! xo
Amelia Mindich says
I need help picking out the right jackfruit for this recipe. I went with canned jackfruit and the texture was all wrong. Super slimy and not chewy. I bought it because the actual jackfruit was not available at the grocery. What type of jackfruit could work with this that is more shelf stable and available?
Also, my broth had good flavor, but the broth in your video looks way thicker. Anything I can do here?
Thanks, I’m a MB mega fan.
Oh no! Sorry to hear the one you got wasn’t a good texture. Is it possible it was ripe/yellow jackfruit? Canned is fine, but the important part is that it is young green/unripe. It should be labeled as such! Our homemade vegetable broth has a little tomato paste in it which makes it thicker. You could add 1-2 tablespoons tomato paste to a store-bought broth, or cook the soup longer (uncovered) in step 4 to thicken. We hope that’s helpful!
Amber B says
I always come back to this as a base for a hearty spicy soup on these cold PNW days. I added chickpeas, corn, tomatoes while cooking and a chopped zucchini at the end. big flavor punch with lots of nutrients!
We’re so glad you enjoy it, Amber. And we love your additions, too! Thank you for sharing! xo
Tamara says
Totally yummy. I cannot handle “heat” so only used one pepper but it still added the flavor. Adding any plant based protein as you mentioned would make the full meal and not just a side soup. Love this easy recipe!
We’re so glad you enjoyed it, Tamara! Thanks so much for sharing. xo
Nikki says
Hey! Can this recipe be done in the slow cooker? Thanks!
Hi Nikki, we haven’t tried in a slow cooker, but we think it would work well!
Megan says
Is there a substitute for the chipotle peppers that won’t sacrifice too much flavor? I’m now allergic to them sadly.. but really miss tortilla soup ☹️
Aww bummer! Maybe smoked paprika and tomato paste?
Sashi says
Hello, mucho gracias for the recipe. :) Is the smokiness in this recipe similar to how BBQ sauce tastes? If I want no BBQ-like smokiness in this, what changes should I be making?
Hi Sashi, the chipotle peppers and cumin provide smokiness, but also a lot of flavor, so maybe start with less and work up to taste?
Tina says
IM OBSESSED WITH THIS SOUP!!! My boyfriend and I have probably made it about 10 times, doubling the recipe each time. We add one can of black beans for each can of jackfruit to make it more hearty alone for a meal. Def don’t skip out on the tortilla/avocado/cheese/sour cream toppings, they really complete the soup! Such a great recipe!
Woohoo! Thanks so much for the great review, Tina. So glad this is a staple recipe for you!
Kim says
Easy and flavorful! I made the tortilla strips myself as the recipe says, and they were great! They actually got really foamy in the oven but were fine when they came out. I happened to have radishes on hand, so I added some thinly sliced ones on top, along with a little green onion. I like the other commenters’ idea of adding black beans for a protein/fiber boost – I’ll do that next time. It makes 4 smallish bowls, but it ended up being closer to 2 large servings for me since I had it as an entree.
This was a great introduction to cooking with jackfruit for me!
Thank you for sharing your experience, Kim! We’re so glad you enjoyed it! xo
Kimberly says
You’ve done it again! This soup was killer! Really hit the spot and was great for leftovers the rest of the week. I thought the spiciness was perfect and the flavors were incredible. We’re not vegan so I did use shredded chicken, but the flavors of the broth would work with anything, even by itself. Going to make a double batch next time for the freezer. Cannot wait!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Kimberley. So glad you enjoyed!
Erica Yarbough says
Super delicious! The only think I would add would be vegan cheddar cheese! I liked it more spicy so I added 3 chipotle peppers! Highly recommend!⭐️⭐️⭐️⭐️⭐️
Amazing! Thank you for sharing, Erica! xo
tarazandra says
This was such an easy and delicious recipe! It made what I would call 4 small servings so in the future I might double it for use as an entree. I topped with a slice of avocado, shredded vegan cheese, and tortilla strips. Very flavorful and the whole family loved it.
We’re so glad you and your family enjoyed it! Thank so much for sharing! xo
Millezille says
Yum!!!! Super easy to make. I typically don’t like to stray from a recipe for the first time but I read the comments and decided to add a can of black beans and some corn. I also added two TB of tomato paste. For ease, I just took some blue corn tortilla chips and broke them up in the bottom of the bowl and ladled the soup on top. Garnished with some lime, cilantro, avocado, and vegan sour cream. Husband went for seconds. I held off so I can enjoy more tomorrow. This will be in our rotation moving forward.
Amazing! Thanks so much for sharing! xo
Megan says
SO GOOD!! It is now in my rotation of recipes :) I made the recipe as called for but with out the extras lime, cilantro, and avocado. Thank you for sharing!
Yay! Thanks so much for the lovely review, Megan! xo
Jess G says
Thank you for the recipe! We added a 1/2 cup of tomato salsa, a can of black beans and a bit of hot sauce to the cooking soup then topped each bowl of goodness with lime juice, avocado, crushed tortilla chips, and green onions. It is an amazing soup!
Yum! Love the additions, Jess. Thanks so much for the lovely review! xo
KG says
This was delicious! I wasn’t sure I was going to love it based on how minimal the ingredient list is but I was pleasantly surprised – super flavorful! The only change I made was adding frozen corn in the last couple minutes. This will definitely be a regular in our house. Thank you!
We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing that addition! xo
Britniw says
Can this be cooked in an instapot?
I think so! I’d say sauté as instructed, then add remaining ingredients and pressure cook on high for ~12-15 minutes? Instant or natural release. Let us know how it goes!
Britnie says
You were right, it turned out fantastic! I sautéed as directed in the instapot and then pressure cooked it for about 15 minutes. It was amazing! Thank you!!
Yay! Thanks for sharing, Britnie!
Monica says
Hi Dana!
I am so excited to try this recipe. This is the first time using jackfruit. Do I also cut up and use the seed like pods? Thanks for your help!
We prefer to discard them, but you can also cut them up and add them!
Monica says
Thank you!
Karen says
Loved this soup. Extremely easy to prepare. I don’t care for avocado so I added black beans for some additional protein. We used store bought tortilla chips, but I think fresh would be better. Looking forward to this soup again!
Elizabeth says
This is a go to in our family. So quick to come together and delicious! We add rice to the bottom of our bowls to make it a little heartier and it’s good until the last drop! We’ve also used flour tortillas for the home made chips (that’s what we normally have on hand) and it works just as well!
We’re so glad you and your family enjoy this one, Elizabeth! Thanks so much for sharing!
Cheryl Kennedy says
I am making this now. Have made many tortilla soup recipes over the years all of which included tomatos. This soup definitely not very tomato-ey looking – hardly any red, only from chipotle en adobo peppers. But the photo looks red. Suggestions??
Hi Cheryl, we used a vegetable broth that contains tomato paste. If yours doesn’t have tomato paste, you could add a little to taste for depth of flavor/color. Hope that helps!
Jessie says
Hey! I’ve also had the same dilemma with the broth looking duller/no color. How much tomato paste would you recommend adding? . . . Regardless, love the taste; a staple recipe for the winter months :)
Hi Jessie! Probably 1-2 Tbsp would do the job. So glad you enjoy the soup!
Lisa Thuro says
I LOVE tortilla soup and missed it when going vegan. Unfortunately the local Publix does not carry Jack Fruit. When I ask, they look at me like, huh? So, I substituted Gardein chicken strips, sautéed and chopped. I also added a 15 oz can of chopped tomatoes and 1 can of black beans. Delish!
Bethany Reed says
Great recipe! I added some canned white beans and corn, and used leftover chips I had around the house.
I added a dollop of spicy salsa at the end to round the flavors as well. The jackfruit is a perfect substitute for shredded chicken.
Thanks!
Sneha says
Loved this recipe – would echo the additions to make it a fuller meal on its own, we added pinto beans and corn. So easy to make the corn tortilla chips fresh each time we reheat this too!
Thanks for sharing!
Hilary says
This sounds amazing but I was wondering if you had a substitute for jackfruit. I’m allergic to it but I never know what to replace it with.
Hi Hilary, we think black beans or white beans might be nice in this recipe. Depending on the recipe, shredded carrots can also be a good substitute for jackfruit. Let us know if you try it!
Jessi Doshier says
So SO delicious and easy! I added corn and black beans like most of the other commenters but I know this soup would still be great without the additions! I do however, think it might be a good idea add in a little comment about sauteing in only the 3 TBSP of broth; I could see how people used to cooking with oil might not make that connection! But thank you for making this recipe oil free and oh so easy! I always love your recipes, can’t wait to make it for all of my non-vegan friends ;)
Thanks for the feedback, Jessi! We’re so glad you enjoyed it!
Allyson P Nolle says
First time using jackfruit, but this was a hit in my house (6 year old ate 2 bowls!). I went very easy on the chipotles, so the adults added more when serving. I added a can of hominy corn while simmering so it was a little like pozole, and a handful of trader Joe’s frozen roasted corn. Topped with cilantro, lime, thinly sliced radishes (which made it in our opinion!), and a little crumbled cotija cheese. The instructions were perfect for the tortillas and worth making yourself. Delicious!
Carolyn says
My husband doesn’t get overly excited about food, but this was a definite exception! I think he fell in love with me all over again lol. Per the comments, I added half a can of fire-roasted diced tomatoes, as well as corn. I used three peppers as we like things a little spicier, and he still added hot sauce! I also used Fritos a the chips to save time; they were a bit salty but still very good. I could go either way on the chips; might try homemade next time. I might also add black beans for protien and added chunkiness, although it was quite hearty already! Definitely going into the recipe book; thank you!
Thanks so much for the lovely review, Carolyn. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
T. Brown says
Great recipe! I did not miss the chicken at all – jackfruit did the trick! I added a bit more seasoning all around (more cumin, garlic power, coriander, smoked paprika and a bit more sea salt). I also added fresh tomatoes as well as some homemade vegan sour cream (hemp seeds, water, apple cider vinegar). Yum!
Susan says
I pretty much only want to eat this when I’m sick. I should start freezing some so that when I’m sick I don’t hafta cook it first
Yay! Thanks for sharing, Susan!
Heather says
I have 2 types of canned jackfruit available here. There is the regular jackfruit (in syrup) and the young jackfruit (in water I think). I’m assuming it’s the young jackfruit, but not sure.
Don’t use one in syrup – go for the brine and rinse well!
Michelle says
Delicious! I didn’t have jackfruit on hand, so I subbed a can of black beans and diced tomatoes like another commenter mentioned. Absolutely yummy. Will definitely make again once I get jackfruit!
Lovely – thanks Michelle!
Morgan says
I’m not sure why this recipe didn’t work for me. I was going to use frozen and canned jackfruit as that is what was available to me, but the canned stuff was weird so I only usd frozen. I’m not sure if that was the downfall of my dish, but I just really disliked it. I also put in half of a chipotle pepper as I was cooking for myself and someone who cannot handle much spice, but even that was a lot for both of us.
Hmm, strange! Thanks for sharing, Morgan. I’ve never worked with frozen jackfruit, so I’m not able to comment there. As for the spice level, you could completely omit the chipotle next time although I do feel at least a little of the adobo sauce is helpful for overall flavor. Are there any other changes you made that might have affected the end result? I’d love to help troubleshoot further.
Gwynn says
Not sure if this was the case, but often times frozen jackfruit is the mature fruit (think green banana vs Browning banana) whereas the canned is the unripe green fruit. The first is not sweet and the second is more for smoothies and fruity uses.
Emily says
This looked delicious but I seemed to have missed something. Is there no tomatoes? Tomatoes sauce? Where does the red colour come from? I ended up adding 3 table spoons of tomato pastes.
Hi Emily, the red color comes from the chipotle pepper and we use Imagine vegetable broth or our DIY recipe which both contain tomato paste. Your modification sounds perfect if you had less flavorful/colorful broth.
SO glad you enjoyed this, MaryJo! Thanks for the lovely review!
MaryJo says
I recently started eating vegan for health reasons so I’m new to using jackfruit as a meat substitute, but it sure works great.
I made the recipe for my dinner tonight. I used broth for the sauteeing and, since I don’t care for the taste of canned chipotle chilis, I used a little chipotle powder and Penzey’s Arizona Dreaming. The soup seemed a bit thin, so I reached for a can of black beans but all I had was a can of black bean soup, so I threw that in. I was so sad when I realized that I didn’t have any cilantro in the house!! Next time I will make sure that I have cilantro and a can of black beans before I start!
I used tortilla chips for serving, along with the lime, avocado, and sliced radishes. Yum!!
This made an excellent meal that was nutritious and highly satisfying.
Thanks!
SO glad you enjoyed this, MaryJo! Thanks for the lovely review!
Hannah says
This was a strange one. Is this a mild recipe? I know it said subtlety spiced so I assumed so but just 1 chipotle pepper burned my mouth and made me cough (and my partner too who handles spice quite well) Maybe “small pepper” was subjective and I just used 1 pepper from the can?
I have a low spice tolerance but I do enjoy slight activation from a bit of heat and thought that this would be that as it wasn’t labeled spicy.
Ultimately to be what I expected, I had to fish out all the pepper pieces then pour out 2/3 of the broth. I added back 2/3 veggie broth and added white beans. This still had a bit of heat but made it taste like what I would expect from a regular, not spicy, tortilla soup. It was quite good but I did remove almost all the chipotle chili. I also added carrots, celery, and tomato paste.
I looked around and some other *not spicy* authentic tortilla soup recipes I found used ancho chilies. There were plenty of recipes I found that were labeled spicy tortilla soup that used either jalapeño or chipotle peppers and I think this would have made more sense to me if it was labeled spicy tortilla soup as well.
Curious if this was intended to be mild?
Hi Hannah, sorry to hear it was too spicy for you! We find it to be fairly mild, unless using the full 2 peppers, but admittedly we do love spicy food. Chipotle peppers do vary though in heat level, similarly to how you can get a jalapeño that’s quite spicy and then another that’s almost as mild as a bell pepper. We wonder if you got a particularly spicy one? We like using chipotle peppers in adobo sauce for ease, but ancho chiles would be a good option for a milder result. Another option would be to use a mild chili powder for ease!
Carly says
I’ve made this soup twice and LOVED it both times. You think I could do it in a slow cooker somehow? To have ready when I get home after a long night working? Any tips?
We haven’t tried that, but think it would work well!
Rachel says
I’ll admit, I was skeptical about this recipe. The ingredient list was so simple I wasn’t sure how it would turn out. But it was good! My kids eat vegan on a regular basis, but I wasn’t sure how they would react if they knew it was jackfruit instead of chicken. Ignorance is bliss. They ate it just like regular chicken tortilla soup and never complained. I did use only 1 chipotle pepper and that was a good spice level for them. I also think if were to make it again I would add jalapeño, carrot, and celery to the soup. The toppings (tortilla chips, lime, avocado) are essential. Thanks!
ASHLEE says
I used most of the exact ingredients and exact measurements. The only ingredient I didn’t use exactly was the chipotle chiles in adobe sauce. I used three tablespoons of Frontera chipotle in adobe sauce where the peppers are already ground down.
I simmered mine for 15 minutes but the veggies were not soft yet. So I added a bit more sea salt, cumin, and a dash of garlic powder then simmered for another 15 minutes. It was perfect!
Served over store bought tortilla chips and a squirt of fresh lime juice.
Yummy!
Thank you <3
Chandler says
This soup is AMAZING! I added one can of pinto beans and used no-chicken broth and a little tomato paste. I don’t usually love really brothy soups as I prefer chunky soups but this one was so good and sooo satisfying. I will definitely be making it again!
Yay! So great to hear that, Chandler! xo
desly says
Nice Recipe, Thank you for sharing. Best wishes from Deslyfoods.
Amanda says
Yum! I doubled the broth and spices and added 1 1/2 cups of mixed black and pinto beans and one small diced squash just because I had stuff to use it. It was amazing! I’m trying to reduce the amount of chips I’m eating (thank you football season) so I also julianned some carrots for serving for extra crunch. A hit with both kids and husband, too.
Kristen Linscott says
What a simple, but yummy recipe! I used Trader Joe’s canned jackfruit and this soup came out great. I though the lime and cilantro were essential garnishes that really elevated the flavor profile. Will make this again!
Elizabeth Galloway says
We made this for the second time tonight and it was just as delicious!! We add rice to the bottom and the chips to the top and it mixes the texture a bit. I only use 1/2 an adobe (no seeds) and it’s the perfect flavour for my 8 year olds – they devoured it!
Thank you for the recipe.
Ps – the serving sizes are true servings we had no leftovers with 4 :)
Monica says
I made this tonight according to the recipe. It was really lovely and I served with tortilla chips and soft tortillas that I toasted over an open flame. There was plenty of heat which my husband and I love, but I’m going to try a non-Spicey variation just to see how it tastes. Delicious! Thanks for sharing.
Maru Loza says
Wow! First time ever cooking with jackfruit, I’m from Mexico and this soup was beyond my expectations, I didn’t use the cumin because I’m not I big fan of it, the soup was delicious, I’m not vegan but I have been thinking about it and i just realized how versatile is the jackfruit that I can make many different Mexican dishes with it, like pozole or pibil maybe, it was my comfort bowl of soup in this frigid temperatures! Thank you
Tina says
I made this for dinner tonight! Delicious! I love the heat from the chipotles and the texture of the jackfruit! I was skimming comments after dinner, and now I can’t wait to make it again and add black beans and corn ?
We’re so glad you enjoyed this recipe, Tina!
Liz says
I looooove this soup – especially the smokiness and variety of textures. Made two batches this week to warm up after shoveling. Thanks, Dana!
Pam says
This was so very easy and really yummy. Everyone loved it. I couldn’t find jackfruit that wasn’t already flavored, so I used No Evil Stirfry “chicken”.
Penelope says
I made this soup for New Year’s Eve and we all love it. The explosion of flavours is exceptional. it is so easy to made, one that will become a favourite confort soup, for this winter evenings.
Richelle Smith says
The flavor was great. I had leftover taco jackfruit that was actually a recipe from your blog I think! My problem was the spice. I added four peppers and some of the adobo sauce from the can..oops it was a little overboard. Suggestions on cooling it down?!? Thought about watering it down but not sure that’ll help much. It’s pretty spicy.
Hi Richelle! You could use cashew cream to cool it down (similar to sour cream in a soup or chili) Starchy foods like potatoes or rice are also great to tone down the kick.
Cheyenne says
Wow! Wow! Wow!
This is so flavorful and satisfying. I did add 1T of tomato paste, a diced red pepper, corn and black beans to make it more of a main dish, and it was absolutely fantastic.
As a bonus, I’m currently on Weight Watchers, and the base of this soup comes out to zero points (without oil, avocado, or tortillas).
Thank you!
Janet says
I have made this many times! It is so delicious and my new comfort food (especially during flu season)
I have a hard time finding chipotle in adobo sauce (but when I can find it, I use it) I have substituted fire roasted peppers and Peperoncini piccante and it is really good too. (I used tutto calabria).
Love so many of your recipes! Thank you!
Klarissa Stovall says
I didn’t have any jackfruit and didn’t know where I could find it so I used some plantains I had on hand. Along with the addition of pinto beans it was absolutely delicious. I sauteed the plantains and then added them during the final 10 minutes of cooking the soup. Great recipe
Smart! Thanks for sharing, Klarissa!
Caroline Digilio says
I added 2 cans of black beans and two cans of roasted diced tomatoes and it was super good would definitely recommend adding in tomatoes!
Yum! Thanks for sharing, Caroline!
Erin H says
The directions were confusing to me saying to saute after the broth has been added… I had to drain the broth off to go back and saute. It would be helpful to clarify how much broth goes in for sautéing. Loved it though!! First time trying Jack Fruit…. Thanks!
Arielle says
I made this and used hominy rather than jackfruit. It was delicious, easy, and cheap! I recommended it to a friend and will definitely be making it again. Thanks for the recipe! :)
Smart!
Becca says
I knew this recipe would be good, only because all of Minimalist Baker’s recipes are, but I had no idea it would be *this* good. I was blown away by this soup. I made it exactly as the recipe stated but added some corn. I’m making it for dinner two nights in a row. One of my new favorite soups! Thanks Dana!
Jessica says
My husband and I made this recipe and again I’m blown away by how savory, delicious and satisfy this soup is. We would recommend this soup!
Rena T says
This is one of my favorite recipes of all time from the site! It’s very easy and has minimal clean-up- not to mention, delicious. I recommend some shredded jack cheese on top if you’re not vegan.
I had more corn tortillas, chipotle peppers, and jack cheese afterwards so I made it a second time without jackfruit, adding black beans and canned tomatoes instead. It’s a very adaptable recipe!
I do recommend a veggie broth that resembles chicken broth (or just chicken broth) as I think it works better than a tomatoey veggie broth.
Make this, people!
Kata says
I have made this and doesn’t look like yours. Your broth looks thick and red. Mine is rather pale (water and broth cube) and the soup doesn’t look very appetising now. Any suggestions how to make it look more like yours next time?
This depends on the brand of vegetable broth you use. We use Imagine (our favorite) or make our own, which both have tomato paste. Add some tomato paste next time for more flavor and color!
Isabelle says
Do you use jackfruit instead of like chicken or protein? Or what is a good replacement?
Hi Isabelle! Yes, we are using jackfruit in this recipe as a plant-based alternative to chicken or another meat. That being said, jackfruit is not protein-rich food and you could always add black beans or chickpeas to this recipe for a boost in protein!
Lovely – thanks, Alexandria!
Andrea says
This was absolutely delicious and easy to make. I liked the advice about how to cut up the jackfruit. I didn’t rinse it twice and I’m not sure what the benefit of that step is.
Love your recipes!
Thanks for sharing, Andrea! Rinsing the jackfruit just helps neutralize its flavor. But it sounds like your technique yielded good results as well!
Sarah T. says
I made this last night and it came together quickly and beautifully! I made it exactly as suggested but added double the amount of cumin and chipotle in adobo, and added one can of black beans for some protein. Next time I might add some corn as well!
Quick, easy meal to throw together! Thanks!
Thanks, Sarah!
Katie says
SO DELICIOUS!! I just made it for my lunch for the week, and ended up finishing a giant bowl as my “taste test.”
I had some extra veggies (corn & kale) laying around so I added that halfway through cooking along with some black beans. I also had leftover avocado crema (from https://minimalistbaker.com/sweet-potato-black-bean-enchiladas/) that I drizzled on top which created such an amazing, creamy texture. Will definitely be making again!
AMAZING. Thanks for sharing, Katie!
Sal says
Delicious, simple and spicy! Boyfriend loved it! For sure I’ll be making this many more times! Thanks!
Thanks, Sal!!
Mrs D says
This was soooo good! I made it twice this week. The only minor change was omitting the salt because the chips that I used had plenty. Thank you for posting this recipe! :)
Yay! Thanks for sharing!! xo
Kelly says
I was a little skeptical of this recipe because I had never cooked with jackfruit before but I made this soup for dinner tonight and it was SO GOOD. Thank you Dana! Your recipes never disappoint.
Thanks, Kelly!
Alexandria says
I made this AMAZING SOUP, and it was approved by my non-vegan friends! I added two yellow squash and a can of beans….DELICIOUS!! This will now be a good staple in my household!
Yay, thanks Alexandria!
Ashley says
Yum! I made this with two chipotle peppers. I was worried it would be too spicy for my husband, but he loved it. I did add a can of rinsed, drained black beans during the last eight minutes of cooking. I wasn’t serving it with anything else and wanted to make it a bit more filling. Excellent recipe!
Whoop! We’re glad to hear that, Ashley!
Greg says
This was one of of the best soups I ever had. I added potatoes as well. Thank you.
Thanks, Greg!
Camille says
This is the recipe that finally got me to try jackfruit. I love it! Its meaty and absorbs all the delicious Arbol flavor. I added more onions, frozen corn, 2 cans of black beans, and a lot more chilis. I didn’t think it made it too spicy.
So excellent. thank you for making me adventurous.
Thanks for sharing, Camille!
Jen says
I live in Spain where it’s nearly impossible to find jackfruit in my city, so I tried using hearts of palm instead. I just pulsed it in my food processor a few times to shred it and it worked great!
Yay! Thanks for sharing, Jen!
Elisa says
Made this tonight and it was really, REALLY good! Only adjustments to make is to maybe add some crushed tomatoes and black beans like others mentioned! My broth was a little watery and I noticed you said yours had tomato paste in it…so I might add a bit of that the next time just to thicken it! All in all though making this recipe with the exact measurements and instructions came about perfect. So good with cilantro, lime and avocado. Thanks Dana !!!
Great! We are glad you enjoyed it, Elisa!
Michelle says
I love how easy this was to prepare, and that I finally had a recipe for my canned jackfruit.
I couldn’t add as much of the chipotle peppers and adobo sauce as I would prefer because my children are sensitive about “spicy” foods, whereas I love lots of heat.
I added one can of drained and rinsed black beans, and on a whim, I also added pieces of small baked potatoes to the soup. This kicked everything up a notch.
I think the soup would still be delicious sticking to the suggested garnishes, but because of picky eaters, I omitted topping with cilantro and just had sliced avocado on the side.
The biggest compliment is that both of my teens ate without complaint, and neither asked if the soup had “real chicken” pieces!
Whoop! Thanks for sharing, Michelle!
Sam says
The addition of jackfruit is really interesting. I’ll definitely have to try that.
I’ve made tortilla soup dozens of times. I always like to cut fresh corn tortillas into strips, then fry them in canola oil. Save the strips as a crunchy topping, then pour off all but a couple of tablespoons of the oil and start cooking the dish as you normally would. You end up with this wonderful, perfumed oil, redolent of sweet corn. Try it sometime.
Felisha Sylvestre says
The soup could’ve been perfect but it was way too hot with 1.5 peppers. I added some corn to the soup, but I felt that it needed something more to make it feel hearty and wholesome. Maybe some green pepper and beans next time? My soup did not turn out as creamy and tomatoey as yours in the picture? It was way too watery and spicy to be a good soup. Somewhat disappointed ? PS homemade tortilla strips 100%!
Sorry to hear that! The peppers can vary in size and heat so many that’s where the excess spice came from. Perhaps next time cut back a little? And yes, this soup is customizable. I think bell peppers, corn, and black beans would bulk it up even more!
Vanessa says
Hi! I bought all the ingredients to excitedly make this recipe tonight for a dinner party. It’s my first time using jackfruit, and reminding myself that I should have done a test run before, so that I didn’t face this problem. I bought frozen jackfruit thinking it would be fresher and easier to store leftover for next time. I saw the * for measurements of canned but didn’t know it was a must. When I opened it, it’s texture and look and taste is like mangos. It doesn’t shred, just mushes. I did some research afterwards to now learn that only unripe, canned jackfruit in brine can be used for “meat like” recipes ( is this true?). Really bummed not to know this before shopping. I absolutely LOVE all of minimalist baker recipes and recommend them to EVERYONE! Just wanted to share this though incase there’s someone else like me who doesn’t know this. Maybe worth mentioning in recipe too?
I had no idea you could purchase frozen jackfruit! Thanks for sharing! Yes, canned is best here, not in brine!
Emily says
I made this tonight and it was excellent! I added black beans and one Tbsp of tomato paste!
Thanks for sharing, Emily! Next time would you mind leaving a rating? It’s super helpful for both us and other readers. xo!
Jaimee says
I made this last night for my husband and I, it was my first attempt at cooking jackfruit and I absolutely loved it! I wanted to make it a bit heartier so I added a can of black beans and Trader Joes fire roasted frozen corn. I made a cashew sour cream to top it and it was incredible with avocado, cilantro and a squeeze of lime. This will most definitely be a weekly meal for us! Thank you! You have made our transition to a plant based diet 10x easier.
Thanks for sharing! Yay!
Carmen Tomas says
my husband and i made this soup tonight for my parents and it was a hit! everyone really enjoyed it. not a single criticism. everyone loved how flavorful and complex the seasoning was without being too hot/spicy. we had tacos afterwards, and i prepared your quinoa taco meat. super full now. but adding black beans does sound nice.. thanks dana!
We are glad to hear that, Carmen!
Jennifer says
Delicious! Will make again for sure. I did add 3 corn tortillas torn up to thicken the broth some. Added about half the can of chipotle peppers with Adobe sauce. A little kick, but nice. And then a couple handfuls of corn and black beans, as I was eating this as my main dish. Wow! Flavors are amazing. Thank you so much.
Thanks for sharing!!
Stacey says
Delicious! I added about half a cup of tomato soup to the broth and also a can of black beans for more substance.
Stacey says
tomato sauce*
Sounds delicious!
Megan says
I apparently don’t enjoy jackfruit, the soup is a great flavor though.
Thanks for sharing! Sub tempeh, tofu, or black beans next time!
Cindy says
This soup is so delicious! I’ve never made anything with Jackfruit. It was so simple! I used 1 chipotle pepper, but scraped all the seeds out. I added 1 teaspoon of the Adobo sauce and it was just spicy enough to add heat to the belly! Definitely squeeze fresh lime on your bowl – it fabulous!
Thanks for sharing, Cindy!
Carol says
I really enjoyed this recipe even though it turned out a tad too spicy with 1.5 chipotle peppers and just a little adobe sauce. It was really flavorful with the added avocado, lime, cilantro and chips. Next time, I will just add some of the adobe sauce as you recommended above. I followed the recipe to a tee, and I am wondering why mine didn’t turn out as “tomatoey” as the one in the picture. How much adobe sauce did you use? Did you by chance add another tomato ingredient for the photography to give it more of a red color? Thank you!
Thanks for sharing! The red color came from the chipotles and the broth I used, which has tomato paste (Imagine brand).
Laurie says
I made this tonight and it was great! I decided to bulk it up a bit by adding two thinly sliced carrots (I just can’t make soup without carrots!) and a can of black beans. It was excellent and I am so glad that I decided to make tortilla strips rather that use chips – they were so good! We had cilantro, avocado, black olives, and fresh lime juice on top – it made for a great dinner and was fairly quicky and easy! Thank you for yet another winner, Dana! You are the BEST!
We are so glad you enjoyed this soup, Laurie! Thanks for sharing your modifications!
Allison says
This sounds amazing! I just made vegan tortilla soup a few weeks ago, it wasn’t as flavorful as I thought it would be. But I had extra and froze it, we I reheat it I will try caramelizing onions and adding jackfruit. If I were to use fresh jackfruit would you use green or ripe?
Hmm, I’d say green! Ripe can be quite sweet.
Amy says
I’m not sure I’m going to find those peppers here in UK what can I substitute with?
Perhaps just chili powder?
MFJim says
Hi! You can get the chipotle from Mexican stores. Otherwise, you can do the soup without it. You can also add on the top fried strips of dried pasilla chili (as the original Mexican recipe dictates). And instead of cumin use oregano.
Miriam says
Can use tofu or something else to replace the jackfruit. I don’t have jackfruit available in my area. Any suggestions?
Absolutely! Tempeh or tofu (shredded or chopped) would work well here!
Alison says
Fantastic! I made this tonight with some slight adjustments. My local co-op didn’t have chipotle in adobo sauce, so I used the following recipe as a sub. Mix 1 tablespoon tomato paste, 1 apple tablespoon cider vinegar, 1 teaspoon chipotle powder, 1/2 teaspoon cayenne, 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. I added all of the sauce when this recipe calls for the peppers. It worked pretty well! Added black beans to serve for the additional protein. Amazing on this cold fall day!
Thanks, for sharing, Alison!
Jennie says
Has anyone tried this in a crock pot? Any idea how long to cook and on what level of heat? It looks so delicious!
I think it would be wise to follow the recipe as written in terms of sauteing the onion and jackfruit first for color and to brown. Then add the remaining ingredients and cook on low covered for as long as desired. Adding a can of black or pinto beans could also be nice!
natmytype says
I’m so excited to try this! In Calgary I found Cha’s canned organic jackfruit at Save-On-Foods. Used it for your pulled “pork” sandwiches and it was delicious! My goal is to have my family 50% vegan by the end of the year. Your recipes are making it SO easy!
Thanks for sharing! xoxo
Kate says
Hi It says add veg broth with onions and garlic and then add the jackfruit to dry it out, then add remaining broth. Is this an error if not how much do you put in first as all of it wont dry out the fruit surely?
The first mention of broth is mean to act as oil oil. Feel free to replace with oil or water if desired! And the second mention is the full amount of broth for the soup. Hope that helps!
Jessica K. says
In process of making this! Just happened to have all of the ingredients on hand :) Actually used a homemade chipotle in adobo from a friend. Tried to take the seeds out of the pepper, but it’s still turning out quite spicy! Any tips on how to tame heat?? Check your local Trader Joe’s for a can of jackfruit! I also added a can of rinsed black beans for a little protein! Very tasty so far!
Thanks for sharing! We like throwing in some black beans before serving, too! To tame the heat try adding a very small chipotle pepper OR just use the adobo sauce and omit the pepper next time! Hope that helps.
Marissa says
Funding good jackfruit is a struggle. Any suggestions on your favs?
Kaleigh says
Trader Joe’s has canned jackfruit! I always have a couple cans in my pantry – my husband and I typically use two cans per recipe (for bbq jackfruit sandwiches or “carnitas” style for tacos).
Yes, love Trader Joe’s or Native Forest!
abi says
I can’t even find it at my Whole Foods :(
Ginxaz says
If you’re in the Portland area, you can find it at Chuck’s Produce in Vancouver
Leonie says
Also if you have an Asian food store available they often have jackfruit in a can. Make sure you get the one in brine not syrup.
Jordan says
I agree, I can’t make anything with jackfruit, it just tastes terrible. I’ll take suggestions as well!
Amee says
Can I use canned jack fruit?
Yep! That’s what we use. Trader Joe’s brand is good. Otherwise Native Forest is great!
Irick Family says
Used unsalted chicken broth, just one of the adobo chipotle peppers, and added poached, shredded chicken thighs. Thank you for sharing!
Thanks for sharing!
Kathleen @ Produce On Parade says
Oooo yay! This looks great for our windy, rainy, early-winter weather here in Alaska!
Mims says
I already make something similar to this and would add that corn cobs make excellent broth! Whenever we have corn on the cob, especially if we fire roast on the grill, save those cobs to be simmered afterwards. Freeze the cobs if you don’t have time that day. I add corn kernels and any cooked bean or squash I have around for a 3 sisters vibe. This is a great autumn soup!
Thanks for sharing!