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Vegan Tortilla Soup
Soup

Vegan Tortilla Soup

Made with seasoned jackfruit, black beans, corn, and fire-roasted tomatoes, this satisfying vegan soup is quick, easy, and delicious.

Serves 6
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
292 calories per serving

Ingredients

> 1 tbsp olive oil
> 1 yellow onion, diced
> 2 (10 oz) pkgs Tex-Mex jackfruit or vegan chicken, chopped
> 1 (15.5 oz) can low-sodium black beans, drained and rinsed
> 1 (10 oz) bag frozen corn, thawed
> 1 (15 oz) can diced fire-roasted tomatoes
> 2 cups low-sodium vegetable broth
> 3 cups water
> 2 tsp sodium-free chili powder
> 2 cups Nature's Promise® Tortilla Chips

Garnish:

> Lime wedges
> Chopped cilantro
> Chopped green onions

Steps

1
In a medium pot, heat the oil on medium. Add the onion and cook 5 min., until almost softened. To pot, add the jackfruit or vegan chicken and continue to cook 5 min. more, stirring occasionally.
2
To pot, add the black beans, corn, tomatoes, vegetable broth, water, and chili powder. Bring to a boil, reduce heat, and simmer 10–15 min., stirring occasionally. Season with salt and pepper to taste.
3
To serve, ladle into bowls and top with the tortilla chips. Garnish with lime wedges, cilantro, and green onions.

Tips

To use canned jackfruit, drain, place on a clean kitchen towel, and pat dry. Using fingers, shred jackfruit. Add shredded jackfruit to soup in step 1.

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