Tortilla Soup with Jackfruit
Warm Up With Flavor: The Best Tortilla Soup Recipe
Craving a comforting and flavorful meal? Look no further! Our Tortilla Soup is the perfect blend of Southwestern and Mexican flavors, packed with hearty vegetables and a touch of spice. This isn’t your average soup – it’s a vibrant, satisfying dish that’s surprisingly easy to make. Whether you’re looking for a quick lunch, a comforting dinner, or a flavorful way to warm up on a chilly evening, this recipe delivers.
We’ve taken a plant-forward approach, using roasted jackfruit to create a wonderfully textured and satisfying soup. Don’t worry, you won’t miss the meat! The jackfruit absorbs all the delicious flavors of the broth and spices, creating a truly remarkable experience.
What makes this Tortilla Soup special?
- Flavorful & Vibrant: A delicious blend of cumin, chili powder, and a hint of cayenne pepper.
- Plant-Based Goodness: Featuring roasted jackfruit for a hearty and satisfying texture.
- Easy to Make: Ready in under an hour, perfect for busy weeknights.
- Customizable: Adjust the spice level and toppings to your liking!
Serving Suggestions:
This soup is fantastic on its own, but it truly shines with the right toppings. We recommend a generous sprinkle of tortilla chips for crunch, creamy avocado for richness, fresh cilantro for brightness, and a squeeze of lime juice for a zesty finish. Feel free to get creative and add your favorite toppings!
Frequently Asked Questions:
- Can I use different vegetables? Absolutely! Feel free to substitute or add other vegetables like carrots, celery, or sweet potatoes.
- Is this soup spicy? The spice level is mild to medium, thanks to the cayenne pepper. You can adjust the amount of cayenne pepper to your preference.
- Can I make this soup ahead of time? Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- What kind of jackfruit should I use? Young, green jackfruit in brine or water is best. Make sure to rinse and shred it before roasting.
- Can I freeze this soup? Yes, but the texture of the vegetables may change slightly. It’s best to freeze the soup without the tortilla chips.
Get ready to enjoy a bowl of pure comfort! This Tortilla Soup is a guaranteed crowd-pleaser that will leave you feeling warm, satisfied, and energized.
Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 2-3 minutes zucchini, diced
- 1 medium bell pepper, diced
- 8 cups vegetable broth
- 28 ounces crushed tomatoes
- 1 1/2 cups roasted jackfruit
- 1 cup corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- to taste salt and pepper
- as needed tortilla chips for topping
- 1/4 each avocado per bowl, optional
- to taste fresh cilantro optional
- to taste fresh lime juice optional
Instructions
- Heat olive oil in a large stockpot over medium heat. Sauté diced zucchini and bell pepper for 2-3 minutes until fragrant and softened.
- Stir in vegetable broth, crushed tomatoes, roasted jackfruit, corn, cumin, chili powder, cayenne pepper, salt and pepper. Turn heat to medium-high and bring to a boil, uncovered (approx. 5 minutes).
- Once boiling, reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
- Crumble a few tortilla chips in each bowl and ladle soup over chips. Top with avocado, cilantro, and lime juice as desired.
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