Jackfruit Tortilla Soup

Makes 2-4 servings

This vegan take on a traditional Mexican tortilla soup replaces chicken with our Tex Mex Jackfruit. For an authentic touch, use a pasilla chile pepper to give it some heat. Otherwise, use chili powder.


  • 6 corn tortillas, cut into ¼ inch strips
  • 3 tablespoons olive oil
  • 1 cup diced red onion
  • 2 garlic cloves, minced
  • 2 cups tomato puree
  • 1 toasted pasilla chile or 1 teaspoon chili powder
  • ½ teaspoon oregano
  • 4 cups vegetable broth
  • 1 package Tex Mex Jackfruit, shredded with a fork
  • Salt to taste


  • Diced avocado
  • Crumbled cotija cheese or feta cheese
  • Mexican crema or sour cream


  1. Preheat the oven to 350 degrees.
  2. Toss the tortilla strips with 1 tablespoon olive oil and evenly spread on a cookie sheet or baking tray.
  3. Bake the tortilla strips in the oven for 20 minutes or until crisp and golden brown. Remove from the oven, allow to cool, and set aside.
  4. In a large saucepan, heat 2 tablespoons olive oil over medium heat.
  5. Add the onion and the garlic and cook until soft, about 5 minutes.
  6. Add the tomato puree, the pasilla chile (or chili powder), and the oregano. Cook until the mixture begins to bubble.
  7. Add the vegetable broth and the jackfruit and bring to a boil over medium heat.
  8. Bring the heat down to low, and simmer the soup for 20 minutes, covered.
  9. Add salt to taste.
  10. To serve, place some of the tortilla strips into a bowl and ladle the desired amount of soup over it.
  11. Garnish with diced avocado, crumbled cotija or feta cheese, and/or Mexican crema or sour cream.