Tortilla Soup with Jackfruit

by Lisa Apfelberg

Warming, filling, and easy to make, not to mention healthy and delicious!


1 – 20-ounce can of young green jackfruit in water
1 large onion, diced
5 garlic cloves, minced
1 bell pepper (not green) diced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
5 cups of vegan chicken broth
1 – 15-ounce can of diced tomatoes with green chilis
1 – 15-ounce can of black beans, rinsed
1 cup of frozen corn
1 avocado, diced
Crushed tortilla chips

  1. In a pot over medium heat, begin to heat up two tablespoons of water. Add the jackfruit and onions and stir continuously until both soften up for about 5 to 7 minutes.
  2. Add the garlic and bell pepper and continue for another 3 to 5 minutes.
  3. Stir in the chili powder, cumin, and salt and mix for one more minute.
  4. Add the chicken broth and diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 25 minutes.
  5. Top with cubed avocado and crushed tortilla chips (optional).