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Jackfruit makes the perfect substitute for shredded chicken in this healthy, vegan, homemade Mexican Tortilla Soup recipe.  Made with zucchini and tons of veggies, this is the BEST slow cooker or crockpot recipe for Meatless Mondays or any vegetarian meal.  Gluten free, oil free, and dairy free.  Super easy to make and full of delicious flavor using lots of frozen and canned veggies to save time.  Whole food plant based, Forks Over Knives, Nutritarian, and Eat to Live compliant!

Here’s another great Jackfruit recipe! And what’s great about this easy Slow Cooker Jackfruit Tortilla Soup is that you can easily throw everything in your crockpot before work and then come home to delicious dinner done! I use canned jackfruit, so don’t worry about having to buy some huge jackfruit and chop it open. Unless of course you want to!

I was inspired to start using jackfruit when I realized that there were canned versions! I started with this Jackfruit Street Taco Recipe and it turned out soooo good. Canned jackfruit is really easy to work with. It comes in brine, which you then want to rinse well to remove some of the extra sodium.

Where to buy Canned Jackfruit

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If you don’t live near a Central Market, Trader Joe’s or Whole Foods you can get cans of Jackfruit from Amazon here. You want the young green jackfruit in brine – check to make sure there aren’t any other seasonings or unwanted things added. Those are the only places I’ve found them near me so far.

Jackfruit is a great substitute for shredded chicken

I used to make Slow Cooker Chicken Tortilla Soup ALL the time before going plant-based. It was pretty much a staple in our recipe rotation. But I hadn’t really tried to make it since because I wasn’t really interested in it just being another bean soup. The shredded chicken really added a different texture to the soup. But after discovering that jackfruit shreds like chicken or pork, I knew I had the answer!

I has a lightly sweet, neutral flavor so it is really great for any dish that you would use a shredded meat in. I’m thinking about trying a “pulled pork” recipe later on that I think will be awesome!

Want to know how to make healthy corn tortilla chips that are vegan and gluten free? This no oil homemade baked tortilla chips recipe is seasoned with lime and chili powder - only 3 ingredients and 20 minutes! So easy to make and baked in the oven they are great for kids and party appetizers. #bakedchips #nooil #healthyveganrecipes #nutritarian #eattolive #forksoverknives

No-Oil Tortillas for this Tortilla Soup

If you are familiar with a whole food plant based lifestyle, then you know that oil is a no-go since it is a highly processed food. It’s really hard to fine completely oil-free tortilla chips from the grocery stores; the best I’ve found is Baked Tostitos, but even those have some oil in them.

So, instead I quickly make my own tortilla chips by baking whole grain corn tortillas! It’s super fast and easy. Check out this recipe – No-Oil Chili Lime Tortilla Chips.

Toppings for Jackfruit Tortilla Soup

There are so many great plant-based options here!

slow cooker jackfruit mexican tortilla soup no oil gluten free WFPB vegan vegetarian

I recommend getting a slow cooker that you can program for a set number of hours and then it will automatically turn off and keep your food warm. I used to have one that was not programmable and I would forget more often than not to turn it off or get busy at work and come home later than expected. You also want the largest size you can get so you can make big soups like this that will last you a fews days with left overs. You don’t have to spend a lot of money – I have this Crockpot and love it!

Use frozen & canned veggies to save time prepping

While the list of ingredients looks really long, I use mostly frozen and canned ingredients so it really saves time prepping. I literally throw everything in!

Really the only thing you might need to chop is the poblano pepper, lemon to squeeze, fresh cilantro, and zucchini. Although, you could also use frozen zucchini here too!

Ingredients:

Instructions:

  • Rinse & drain jackfruit and shred soft pieces with your hands. Chop tougher pieces with a knife. All parts are good, including the seeds! Chop zucchini into quarters, dice poblano pepper, and chop cilantro.
  • Add all ingredients to a slow cooker. Use 3-4 cups of the vegetable broth depending on how thick or thin you like your soups.
  • Cover and set slow cooker on high for 4 hours or low for 6.
  • Serve with optional toppings like no-oil tortilla chips, diced avocado, or fresh cilantro.

If you try this recipe, please comment below!

Slow Cooker Jackfruit Tortilla Soup

Jackfruit makes the perfect substitute for shredded chicken in tortilla soup. This delicious, vegan soup goes great with no-oil chili lime tortilla chips to keep it 100% whole food plant based. I love using frozen ingredients to save on prep time.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican, Nutritarian, Whole Food Plant Based
Keyword: Gluten Free, jackfruit, no oil recipe, slow cooker, tortilla soup, Vegan
Servings: 10
Calories: 121kcal
Author: Kim Murphy

Equipment

  • Slow Cooker or Crockpot

Ingredients

  • 1 20 ounce can young green jackfruit in brine
  • 1 15 ounce can black beans, rinsed & drained low sodium
  • 2 cups frozen tri-color pepper & onion blend
  • 1/2 cup frozen chopped onion
  • 1 cup frozen corn kernels
  • 1 15 ounce can diced tomatoes low sodium
  • 1 poblano pepper, deseeded & diced
  • 1 zucchini, sliced & quartered
  • 1 16 ounce jar chunky salsa low sodium
  • 3-4 cups vegetable broth low sodium
  • 1 lemon, juiced
  • 1 tablespoon minced garlic
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

Optional Toppings

Instructions

  • Rinse & drain jackfruit and shred soft pieces with your hands. Chop tougher pieces with a knife. All parts are good, including the seeds! Chop zucchini into quarters, dice poblano pepper, and chop cilantro.
  • Add all ingredients to a slow cooker. Use 3-4 cups of the vegetable broth depending on how thick or thin you like your soups.
  • Cover and set slow cooker on high for 4 hours or low for 6.
  • Serve with optional toppings like no-oil tortilla chips, diced avocado, or fresh cilantro.

Notes

Nutritional values do not include toppings.

Nutrition

Calories: 121kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 223mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1253IU | Vitamin C: 59mg | Calcium: 16mg | Iron: 1mg
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