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healthy vegan tortilla soup

Healthy Vegan Tortilla Soup

Vegan | Gluten-Free
Course Soup
Keyword tortilla soup, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium sized yellow onion small dice
  • 1/2 teaspoon sea salt divided
  • 1 pound canned Jackfruit* about 20 ounces, drained and rinsed
  • 3 teaspoons ground cumin
  • 3 teaspoons ground chili powder
  • 3/4 cup red salsa**
  • 3/4 cup organic frozen corn
  • 2 (15-ounce) cans black beans rinsed and drained
  • 3 cups vegetable broth more if necessary
  • 1 and 1/2 cups kale finely chopped***
  • 1 avocado sliced
  • organic corn chips

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Once warm, add the onions and a pinch of sea salt. saute for 2 - 3 minutes, or until the onions start to get soft and fragrant. 

  2. Next add the Jackfruit, cumin, chili powder, and remaining sea salt. Give everything a good stir and saute for about 2 minutes more. Add the salsa, frozen corn and black beans and stir to combine.

  3. Finally add the vegetable broth and cover with a fitted lid. Reduce heat to low and simmer for 15 minutes. Add the chopped kale and simmer 2 - 3 minutes more.

  4. Stir in the green onions and taste for seasoning.

  5. To serve top with sliced avocado and serve with organic corn chips.

Recipe Notes

*I like Trader Joes Brand or Nature's Charm.
**I use Trader Joes Double Roasted Salsa.
***I prefer Lacinato kale, but any type will work.
***Top with our Easy Vegan Sour Cream.