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).


Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
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