Homemade Jackfruit Tortilla Soup
Homemade Jackfruit Tortilla Soup
Servings 4 people
Ingredients
- 1 tbsp Olive Oil
- 1 large Onion chopped
- 1/2-1 5 oz. can Green Chiles I used mild
- 1 tsp Minced Garlic
- 15 oz. can Tomato Sauce
- 15 oz. can Diced Tomatoes
- 4 c Vegetable Broth
- handful Chopped Cilantro or Italian Parsley
- Lime Juice to taste
- Tortilla Strips OR Crushed Whole Tortilla Chips
- Vegan Mexican Blend Cheese
- Vegan Sour Cream optional
- Jalapeno Pepper optional if you like it spicy
- 1 14-20 oz. Jackfruit in Brine or Water drained, rinsed and pulled apart
Instructions
- In a large stock pot, add the oil and onions. Saute for about 5 minutes.
- Add the green chiles, garlic (jalapeno if you are using it) and cook for a minute or so.
- Stir in the diced tomatoes, tomato sauce and vegetable broth. Bring to a boil then reduce heat. Simmer uncovered until slightly reduced, about 15-20 minutes.
- Drain and rinse canned jackfruit. Using your fingers, press the v-shaped end of the jackfruit and pull apart into strips.
- In a large pan over medium high heat, saute with no oil and season with your favorite SALT-free seasoning if you are using the brined jackfruit. If you are using the jackfruit in water, season salt is perfect. Cook until the moisture is evaporating and you start to see some browned edges.
- Stir the cooked jackfruit, cilantro (or parsley) and lime juice into the stock pot.
- Top with tortilla chips, vegan cheese and garnish with more of the cilantro (or parsley).