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.
Servings: 10
Calories: 121kcal
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
- no-oil tortilla chips
- chopped fresh cilantro
- diced avocado
- garlic cashew cream sauce (WFPB sour cream)
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