Vegetarian Tortilla Soup (With Jackfruit Chicken)

Vegetarian Tortilla Soup (With Jackfruit Chicken)

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This easy vegetarian tortilla soup will quickly become one of your all-time favorites! It is smoky, warming, and packed with so much flavor. With a variety of toppings to fully customize your bowl, this is a wonderful soup for entertaining and it’s great for the entire family.

 

Having been a vegetarian my whole life, I had never had tortilla soup. I would attend get-togethers where there were different soup options and envy those who had the tortilla soup.

 

I finally decided to make my soup dreams come true this year and this delicious, hearty, and flavorful soup is what I came up with. Traditional tortilla soup is made with shredded chicken, so this recipe uses jackfruit to replicate that texture. I can’t claim it is the most authentic tortilla soup recipe, but it is a delicious, hearty soup for vegetarians and omnivores alike. Once you give it a try, you’ll be craving it every snowy winter night! I especially love to make it early in the day and have a pot ready to go that evening when I know it’s going to be chilly. 

 

My favorite part of this tortilla soup is the toppings. It’s good on its own, but it’s incredible when you load it up with a variety of flavor- and texture-adding toppings! It’s a great crowd pleaser for serving to guests, too, because each person gets to choose what they want to put on their bowl to suit their personal preferences. 

 

How to Make Vegetarian Tortilla Soup

 

This is as easy as soup can get! All you need to do is sauté the onions and jackfruit, sauté the garlic, then add the rest of the ingredients and simmer 20 – 30 minutes. I usually prep the toppings while the soup is simmering and the whole meal comes together in 45 or so minutes. If you have the time, I do prefer the soup when it’s been slowly simmered for a longer time. The flavor really infuses the jackfruit and the beans get nice and soft, but you’ll still get a delicious soup no matter how much time you have!

A closeup of a bowl of vegetarian tortilla soup

What to Serve the Soup With

As I said, I love piling my tortilla soup high with many tasty garnishes to spice it up! I like to have cubed avocado, sour cream, shredded cheddar cheese, chopped green onions, fresh cilantro, and crunchy tortilla strips. If you want to take it even further, you could top it with fire-roasted corn, black olives, guacamole, or cotija cheese. I put all of the toppings in small dishes and serve them buffet-style so each person can top their own soup with their garnishes of choice. It makes the meal more fun and more flavorful!

As for sides, you can get creative or forgo them altogether. If I want an easy weeknight dinner, I will often serve the soup with just the toppings and maybe some warm corn tortillas. For a more robust meal, some great side options are:

Spanish rice

Refried beans

Tortilla chips and guacamole

Taco salad

Mexican slaw

Quesadillas

Baked tacos

Cornbread

 

Vegan Tortilla Soup

Can you make this soup vegan? Other than the sour cream and cheese toppings, it already is! The base of the soup is entirely vegan and with dairy-free toppings, it will be all set for a satisfying plant-based meal.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

 

Looking down on a bowl of vegetarian tortilla soup. Next to it are an avocado half, a green onion, tortilla chips, and lime slices.

What is Jackfruit?

Jackfruit is a large, tropical fruit that is grown in South America, Asia, and Africa. It has a thick, bumpy rind and yellow flesh inside. The flesh, when cooked, easily separates into shreds that resemble pulled pork or chicken. Because of this, jackfruit is an increasingly common substitute for chicken and pork in vegetarian and vegan recipes. While you can find fresh jackfruit in some grocery stores, it is a challenge to prepare because of its size and thick rind. For that reason, we are using canned jackfruit in this tortilla soup recipe.

 

Where Do I Buy Jackfruit?

While jackfruit has gained popularity in recent years, it still isn’t the easiest to find. I buy it canned from Trader Joe’s, Whole Foods, and Sprouts. If you can’t find it in your available grocery stores, I’ve found it on Amazon.

 

Vegetarian Tortilla Soup Ingredients

Yellow Onion

Bell pepper

Chipotle pepper in adobo

Cumin

Chili powder

Fire-roasted tomatoes

Tomato paste

Black beans

Jackfruit

Vegetable stock

Optional toppings: fresh cilantro, lime, avocado, sour cream, shredded cheese, green onions, corn tortilla strips

 

Don’t miss these other delicious vegetarian soup recipes:

Butternut Squash Soup

Winter Veggie Soup

Yield: 4 servings

Vegetarian Tortilla Soup

Looking down on a bowl of tortilla soup next to an avocado half, lime slices, green onions, and tortilla chips

This easy veggie tortilla soup will quickly become one of your all-time favorites! It is smoky, warming, and packed with so much flavor.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 small yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 3 cloves garlic, minced
  • ½ 7-ounce can of chipotle in adobo, or to taste
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 15-ounce can of fire-roasted tomatoes
  • 3 Tbsp tomato paste
  • 2 15-ounce cans of black beans
  • 1 can of jackfruit (14-ounce or 20-ounce)
  • 8 cups vegetable stock

Instructions

  1. Heat oil in a large pot over medium-high heat and sauté bell peppers and onions until soft.
  2. Add spices and garlic, then sauté another 1-2 minutes.
  3. Drain and rinse black beans. Drain jackfruit, remove seeds, and pull chunks apart into shreds.
  4. Remove the seeds from the chipotle peppers and chop them finely.*
  5. Add the chipotle peppers, adobo sauce, tomato paste, tomatoes, beans, jackfruit, and vegetable broth, and place the lid on the pot.
  6. Bring to a boil, then reduce to a simmer over medium-low heat.
  7. Simmer soup 20-30 minutes.
  8. Serve with limes, cilantro, avocado, sour cream, shredded cheese, green onions, and crispy tortilla strips.

Notes

*If you are sensitive to spicy foods, I recommend using less chipotle peppers and tasting it before adding the full amount.

© sprig & spoon
The Best Veggie Soup on a picture of vegetable soup
The BEST Butternut Squash Soup

The BEST Butternut Squash Soup

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This savory butternut squash soup is the perfect hearty soup for autumn nights.  This soup is warming, nourishing, and flavorful with roasted butternut squash, fresh herbs, and coconut milk.

 

There are few foods that scream “fall” more than butternut squash. As a great storage vegetable, butternut squash is in season throughout the winter months, but I love making dishes with it in the fall when I’m craving heartier vegetables and those rich autumn flavors. This time of year, I love warming and nourishing foods.

 This soup is easy to make and doesn’t require a lot of ingredients. With vegetable broth, onion, and sage, it is delightfully savory, even with the sweet flavor of the butternut squash. This butternut squash soup is the perfect addition to your soup season lineup.

 

Butternut Squash Soup Ingredients

 

Butternut Squash:  The main ingredient of this soup, and for good reason! Butternut squash is hearty, healthy, and absolutely delicious. It makes for a soup that is flavorful and suitable as a main dish. 

 

Sage, Rosemary, and Red Pepper Flakes: This delightful combination of herbs and spices makes this soup complex and savory. Sage brings the quintessential autumn flavor and the red pepper flakes add just a little spice to warm you up. 

 

Onions, Carrots, Celery, and Garlic: I add these four aromatics to nearly every soup I make because they give it a robust, flavorful base. If you want to avoid chopping them in the future, you can try out a homemade freezer mirepoix to have on hand. 

 

Coconut Milk: This makes for a delicious, creamy soup while keeping it dairy-free and vegan! You can substitute heavy cream if you prefer, but I like how light the coconut milk is in this starchy squash soup.

 

Vegetable Broth: Broth is part of what makes this soup so savory! Use carton broth, vegetable stock cubes with water, or homemade. You can substitute for chicken stock if you desire. 

A close up of a bowl of butternut squash soup with roasted seeds and a sage leaf on top

What to Serve with the Soup

I like serving it with a warm piece of sourdough and an autumn salad. This soup is also great with grilled cheese sandwiches! Butternut squash soup is great as a main dish or served as a starter or side dish. 

 

 

Can You Freeze Butternut Squash Soup?

Yes, you can. Butternut squash soup freezes really well in a jar, bag, or another airtight container. I love making a double batch and freezing the leftover soup so I have easy meals on hand for a quick weeknight meal.

 

How to Freeze Butternut Squash Soup

  1. Let your soup sit out on the counter to cool to room temperature.
  2. Package the soup into mason jars, silicone bags, or freezer bags.
  3. Label the soup with the type of soup and the date.
  4. Store in the fridge overnight to reduce the temperature even further. This is an optional but recommended step.
  5. Store in the freezer for up to a year.

 

How to freeze liquids in jars

Always ensure you are leaving at least 2 inches of headspace at the top of the jar. Liquids expand as they freeze and if there isn’t room to it to expand, your jar will crack (ask me how I know!).  When you put the jar in the freezer, do not twist the lid on tightly; rather, leave it sitting loosely atop the jar. Once the liquid is frozen, you can tighten the lids to prevent freezer burn. Ensure the soup has completely cooled to fridge temperature before freezing it.

 

When you’re ready to eat your soup, I recommend pulling it out of the freezer and allowing it to thaw in the fridge for 12-24 hours. This is the easiest way to thaw it. If you’re in a rush and need it thawed more quickly, run it under hot water until you are able to remove the soup from its container and heat it in a saucepan over the stove.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

A bowl of butternut squash soup sitting on a table surrounded by a butternut squash half, a napkin, a loaf of bread, and a spoon

Ingredients:

Olive oil

Yellow onion

Carrots

Celery

Butternut squash

Garlic

Sage

Rosemary

Red pepper flakes

Coconut Milk

Veggie broth

 

Optional for topping: Roasted pumpkin seeds or roasted butternut squash seeds, fried sage, homemade croutons

 

Equipment:

Large soup pot (I like stainless steel pots or dutch ovens)

Immersion blender or stand blender

Vegetable peeler

Want more delicious soup recipes? Try this winter veggie soup!

 

Yield: 4 Servings

Butternut Squash Soup

A bowl of butternut squash soup sitting on a table with a green napkin, a loaf of bread, and a sage leaf

This savory butternut squash soup is the perfect hearty soup for autumn nights.  This soup is warming, nourishing, and flavorful with roasted butternut squash, fresh herbs, and coconut milk.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 large carrots, diced
  • 3 stalks celery, diced
  • 1 large butternut squash, peeled and cubed
  • 2 cloves garlic, crushed
  • 3 Tbsp fresh sage, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp red pepper flakes (optional)
  • 1 15-ounce can full-fat coconut milk
  • 6 cups veggie broth

Instructions

1.  Heat oil in a large pot or dutch oven over medium heat

2. Add the carrots, celery, and onion and sauté until soft. Add the garlic and sauté for another minute. 

3. Add the broth, butternut squash, sage, rosemary, and red pepper flakes, and bring to a simmer. 

4. Simmer the soup until the butternut squash is fork-tender. Add the coconut milk and simmer for another 3 minutes.

5. Use an immersion blender to blend until creamy and smooth. Alternatively, blend soup in a stand blender.

Serve topped with roasted pumpkin or butternut squash seeds, fried sage leaves, or homemade croutons

Notes

*If blending hot soup in a stand blender, be sure to leave the cap off of the blender lid and cover the opening with a towel.

* Dried herbs can be substituted for fresh herbs at a ratio of 3:1. For the 3 tablespoons of fresh sage, substitute 1 tablespoon of dried.

© sprig & spoon
Category: autumn
The Best Veggie Soup on a picture of vegetable soup
Veggie Soup with Winter Vegetables

Veggie Soup with Winter Vegetables

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This healthy, winter veggie soup is the perfect seasonal meal to nourish and warm you up. 

There is no better meal on a cold winter night than a steaming bowl of soup! I love making soups in the winter because they are filling, healthy, and warming. They are also great to prep beforehand and reheat on the stove for a quick dinner.

This veggie soup is my go-to soup to use up all the vegetables in my fridge and get lots of nutrients into one meal. It is packed full of winter seasonal vegetables and has some heartiness and protein in the beans and potatoes. 

 The best thing about this soup is that it gets better the longer it sits in the fridge. The flavor gets soaked up by all the veggies and it has a richer and more complex flavor after a day or two, so I love to make this over the weekend and reheat it in the middle of the week. 

 

How to Serve Veggie Soup

This soup goes great with fresh bread and butter, grilled sandwiches, or a salad.  A small bowl can also be an awesome starter to get some veggies in before the rest of your meal. 

 

a bowl of winter veggie soup with a slice of bread with butter

Can I add ingredients or leave ingredients out?

Of course! I love tossing anything that needs to be used up into this soup. I have put frozen peas, swiss chard, noodles, rice, and more in it and it all tastes great. As long as you have the herby broth right, anything goes.

 

Can I use frozen veggies in this soup?

Yes! I love to toss in some frozen green beans from my garden or substitute the fresh carrots with frozen ones. Frozen veggies will get mushy quickly though, so toss them in 2-4 minutes before you are ready to serve the soup. They really just need to be reheated, not cooked. 

 

Seasonal Veggies in This Dish

Cabbage: A cold-weather crop that can grow in the fall and spring. It can also grow in the winter in mild climates. Cabbage is a good storage crop, meaning it will last a long time in the right conditions.

Onions: Also a great storage vegetable. They are harvested in the fall and if kept in a cool, dry place, onions last several months.

Carrots: Both a cold-weather crop and a good storage vegetable. In most areas, gardeners can even leave their carrots in the ground through winter and harvest them on warm days.

Celery: A cool-weather crop that can grow through the winter in mild climates, or fall and spring in cold climates.

Garlic: Another great storage vegetable. Softneck varieties, once cured, can last all year until the next garlic crop is ready.

Potato: Potatoes are also a storage crop. Like onions and garlic, they can be harvested in the fall and stored in a cool, dark place for months.

More Delicious Soup Recipes

Vegetarian Tortilla Soup

Easy Tomato Basil Soup

Best Butternut Squash Soup

Yield: 6 servings

Veggie Soup with Winter Vegetables

a bowl of winter veggie soup sitting next to a loaf of bread

This healthy, winter veggie soup is the perfect seasonal meal to nourish and warm you up. It's packed full of nutritious veggies and has a savory, herby broth for a punch of flavor.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp avocado oil
  • 1 small onion, minced
  • 1 stalk celery, diced
  • ½ pint mushrooms, washed and diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 2 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • Red pepper flakes to taste (I use about 1 tsp)
  • 8 cups veggie broth or water and veggie broth cubes
  • 1 can diced tomatoes
  • 1 can great northern beans, drained and rinsed
  • 1 medium potato, peeled and diced
  • Half a small green cabbage, cut into ¼ inch shreds
  • Two handfuls of spinach
  • Salt and pepper to taste

Instructions

  1. Heat oil in a 6-quart pot or dutch oven over medium heat. Once it’s hot, sauté the onions, celery, mushrooms, and carrots until the onions are translucent. 
  2. Add the herbs and garlic and sauté for another 1-2 minutes.
  3. Add in the broth, tomatoes (including the juice), and potatoes. Bring to a boil, then turn down to medium heat and simmer until the potatoes are fork-tender but still a little firm. This will take about 15 minutes.
  4. Add in the cabbage and beans and continue to simmer until the cabbage is soft (about 5 minutes).
  5. Check the carrots, celery, and potatoes to ensure they are soft enough. Once everything is well cooked, stir in the spinach and let it wilt for a minute.
  6. Serve fresh or let cool and store in the fridge for a day or two before serving. 

Notes

Feel free to add whatever vegetables, grains or beans you have on hand.

© sprig & spoon
Category: recipes
The Best Veggie Soup on a picture of vegetable soup