Jackfruit is AMAZING. The unripe fruit has a texture that resembles meat, with a slightly sweet and slightly tangy flavor. It’s the perfect addition to a warm hearty soup recipe like this one, especially during the fall season! You can even make your own tortilla strips for this tortilla soup—they’re so simple to make, and you can season them however you like!
4 cups broth
1 can of jackfruit (in brine or water, not syrup)
1 tsp chili powder
6 corn tortillas cut into ¼ inch strips
1/2 tsp cumin
drizzle of olive oil
2 garlic cloves
1 jalapeño seeded and diced
1 lime juiced
1 cup onion
1/2 tsp oregano
1 tsp paprika
pepper, to taste
salt, to taste
1 can of tomato sauce
Preheat oven to 350°F (180°C).
Drain and rinse jackfruit. Cut into smaller pieces (from core to edge for pulled texture).
In a saucepan, heat olive oil over medium. Add onion and garlic and cook until tender.
Add jalapeño and cook for 1 to 2 minutes, until fragrant.
Add tomato purée, lime juice, spices, and cook until it bubbles.
Add broth and jackfruit. Season to taste.
Bring to boil, then turn heat down to low and simmer for 20 minutes, covered.
While soup simmers, make tortilla strips. Cut corn tortillas into ¼ inch strips.
Add strips to a wire baking rack on top of a baking sheet. Spray with cooking spray and season with salt and pepper.
Bake 20 minutes, until crispy.
When tortilla strips are done baking, add them to a bowl, ladle soup on top, and garnish with extra tortilla strips.
Top with avocado, cotija cheese, or sour cream, if not vegan—or use your favorite toppings!
Yields ~6 servings.
Serving: 1 ½ cups