healthy-vegan-tortilla-soup

Vegan Jackfruit Tortilla Soup

Are you familiar with Jackfruit yet? If you’re vegan or enjoy meat free meals occasionally, I suggest you get familiar ASAP! Jackfruit is a versatile fruit native to India. When ripe its sweet and sticky, but unripe it’s neutral in flavor and will take on any flavor you season it with. Ever seen vegan pulled pork on a menu? That’s Jackfruit!

Vegans love unripe Jackfruit because you can season it any way you wish and shred it to resemble pulled pork or in this case shredded chicken. It’s texture is thick, soft and juicy, making it hearty and satisfying.

Ingredients:

  • 2 Tablespoons olive oil
  • 1 medium sized yellow onion small dice
  • 1/2 teaspoon sea salt divided
  •  Fresh Jackfruit
  • 3 teaspoons ground cumin
  • 3 teaspoons ground chili powder
  • 3/4 cup red salsa**
  • 3/4 cup organic frozen corn
  • 2 (15-ounce) cans black beans rinsed and drained
  • 3 cups vegetable broth more if necessary
  • 1 and 1/2 cups kale finely chopped***
  • 1 avocado sliced
  • organic corn chips

Instructions:

  1. Heat olive oil in a large soup pot over medium heat. Once warm, add the onions and a pinch of sea salt. saute for 2 – 3 minutes, or until the onions start to get soft and fragrant.
  2. Next add the Jackfruit, cumin, chili powder, and remaining sea salt. Give everything a good stir and saute for about 2 minutes more. Add the salsa, frozen corn and black beans and stir to combine.
  3. Finally add the vegetable broth and cover with a fitted lid. Reduce heat to low and simmer for 15 minutes. Add the chopped kale and simmer 2 – 3 minutes more.
  4. Stir in the green onions and taste for seasoning.
  5. To serve top with sliced avocado and serve with organic corn chips.