Pulled Jackfruit Taco Soup
Updated: Mar 5, 2021
Using the savory chipotle pulled jackfruit from our Pulled Jackfruit Tacos recipe, this soup is a zesty and bright meal for any weeknight!
This will be a family favorite recipe to make all year round!
I am one of those crazy people that love soup any time of the year. Whether it is blistering hot in the summer or a snowy blizzard in the winter, I love a steaming bowl of soup. However, not everyone craves a hearty chili or chunky stew in the summer. But this Pulled Jackfruit Taco Soup is a perfect summer soup that anyone (even meat eaters!) will fall in love with.
The first step in making this soup actually starts the day before: prepping the jackfruit!
To be honest, when I am really tight on time I will prep the jackfruit the morning of, but still being sure to give it at least 8 hours to sit in the fridge so that it is still full of flavor!
Whenever I make our Pulled Jackfruit Tacos recipe, I make a double batch of the jackfruit to save it for later in the week to make this soup. And if soup isn’t on my menu for that week, I will freeze the extra and save it for an easy dinner later on.
Once I am ready to make my soup and my jackfruit has been prepped and given time to marinate, I heat this jackfruit up by heating a saute pan with oil. Once the oil has been heated over medium high, I add in my jackfruit and allow it to brown, stirring it frequently for approximately 30 minutes.
In this 30 minutes, I can make the soup and usually once the soup is ready, so is the jackfruit!
In a large pot, I heat another tablespoon of oil over medium high heat. I then add the onions, peppers, and salt. While stirring, I cook this until the onions are soft and translucent.
Then I reduce the heat to medium, add the taco seasoning, garlic powder, and pepper.
I stir in the dry spices for about 30 seconds to allow the heat of the oil to activate the flavor.
I now add in the diced tomatoes, saute them for another 30 seconds and add in the vegetable broth, black beans, corn, and sugar. I stir the soup and then allow it to simmer for approximately 15 minutes.
Every cooktop is different, so if your soup heats up to rolling boil, simply turn the heat down until you achieve a simmer.
Once the soup has simmered and the jackfruit is browned, I ladle the soup into bowls. I leave room, so that I can top the soup with a heaping spoonful of the Pulled Jackfruit. Don’t forget about the toppings!
I finish my soup with a dollop of vegan sour cream, some fresh cilantro leaves, and a squeeze of lime!
Pulled Jackfruit Taco Soup
Serves: 4 people
Prep time: 5 minutes
Cook time: 30 minutes
Author: Kitchen Potatoes
· Prepared Pulled Jackfruit
· 2 tbsp neutral tasting oil, divided
· 1 medium onion, diced
· 2 bell peppers, diced
· 1 can diced tomatoes (796 ml can)
· 1 can black beans (540 ml can)
· 1 small can of corn (341 ml can)
· 1 carton vegetable broth (900 ml)
· 1 package taco seasoning (2 tbsp)
· ½ tsp salt
· 1 tsp pepper
· 2 tbsp garlic powder
· 1 tbsp brown sugar
· Vegan sour cream
· Fresh cilantro
· Green onion, sliced
· Lime wedges
Prepare Pulled Jackfruit the day before and set in refrigerator overnight.
To cook the soup, heat 1 tablespoon oil in a large sauté pan over medium high heat. Once oil is hot, add the prepped jackfruit. Stir occasionally for approximately 20 to 30 minutes or until excess liquid has evaporated and jackfruit has browned.
While the jackfruit is being heated, pour 1 tablespoon of oil in a large hot and heat over medium high. Once oil is hot, add the diced bell peppers, diced onion, and salt. Cook for approximately 5 minutes or until the onions are soft and translucent, stirring often.
Once onions are soft and translucent, reduce to medium heat and add the taco seasoning, garlic powder, and pepper. Stir for 30 seconds and then add the diced tomatoes, stirring for another minute.
Add the vegetable broth, black beans, corn, and sugar and stir to combine. Allow soup to simmer for 15 minutes. If the soup comes to a rolling boil, reduce heat to low.
While the soup simmers and the jackfruit cooks, prepare your soup toppings. Once your pulled jackfruit is ready to be served (all excess liquid has reduced and the jackfruit has browned), remove from heat.
Ladle soup into bowls 2/3 of the way to the top of the bowl. Scoop a generous amount of jackfruit into the center of the bowl, top with soup toppings, and serve!