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Chanty

Slow Cooker Jackfruit Tortilla Soup

Vegan tortilla soup with shredded canned jackfruit instead of chicken in a chili spiced tomato broth with beans, onions and corn
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Servings: 4
Course: Dinner
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion diced
  • 4 garlic cloves minced
  • 1 can jackfruit rinsed well and shredded by hand *see notes below
  • 1 can black beans drained and rinsed
  • 1.5 cups frozen corn
  • 2 can fire roasted tomatoes
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • dash of cayenne pepper
  • 2 tsp vegan chicken seasoning salt from Trader Joes
  • 2 heaping tbsp tomato paste
for serving
  • crushed tortilla chips
  • vegan shredded cheese
  • cilantro or green onion

Equipment

  • slow cooker

Method
 

  1. Add all ingredients to a crock pot. Cook on high for 6 hours. Top with crushed tortilla chips, vegan cheese and cilantro to serve.

Notes

This recipe uses canned jackfruit that comes in a brine. I buy mine at Trader Joe's but you can also find it in some Asian grocery stores. Drain and rinse the brine thoroughly in a strainer. Then I use my hands to squeeze out the extra water and crush it into shreds. You could also use a fork to shred it up but I think using hands is easier.