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
Equipment
- slow cooker
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
Instructions
- 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.