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    Home » Main Courses

    Slow Cooker Vegan “Chicken” Tortilla Soup

    Published: Oct 20, 2021 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 10 Comments

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    If you want an easy but flavorful soup, then this one won’t disappoint! Our slow cooker vegan chicken tortilla soup is ready when you are!

    Tortilla soup is made even easier by throwing everything in the crockpot! This easy slow cooker vegan chicken tortilla soup is ridiculously easy to make!

    When you make vegan tortilla soup, you get the best of everything. There’s warmth and comfort, soft and crunchy textures, cooling and spice all at once. You really can’t go wrong with this recipe.

    It also makes a lot of soup, which is perfect for meal prepping! And yes, like most soups, this can be frozen if you are looking for vegan freezer friendly meals.

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    SLOW COOKER VEGAN CHICKEN TORTILLA SOUP INGREDIENTS:

    Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan tortilla soup:

    • green jackfruit – the star of our dish and one of the best options for getting a vegan meat like texture.
    • onions, bell pepper, jalapeno and garlic – the aromatics of the dish and delicious base to the dish
    • fire roasted tomatoes – tomatoes are traditionally in chili and we love the additional of flavor that you get from using fire roasted ones in this recipe
    • black beans and corn – these are the delicious combo of ingredients that help the soup be more filling and give it that traditional soup flare
    • spices – we’ve combined normal tortilla soup spices together the most flavorful recipe
    • tortilla strips – it’s not tortilla soup without tortilla strips for a special crunch on top!

    SUBSTITUTIONS AND VARIATIONS:

    • green jackfruit – if you don’t like green jackfruit, you can add more black beans or another bean. Additionally, you could do shredded king oyster mushroom. If you do use mushroom, we recommend searing in a skillet but not adding to the dish until the end. Finally, you could do a vegan meat substitute like tofu, seitan, or processed packaged chicken strips/pieces, however, again, we’d recommend doing this in a separate pan and adding at the end. For the mushrooms or other subs added at the end, we’d recommend seasoning separately.
    • onions – yellow onions may be substituted for the sweet onion
    • bell pepper – any color can be used
    • jalapeno – while one jalapeno in this size dish doesn’t make it spicy at all, you can omit if you don’t like any spice
    • fire roasted tomatoes – other diced tomatoes can be used as well
    • tortilla strips or chips – It’s not always easy to find so crushed tortilla chips are a great alternative.

    Frequently Asked Questions:

    Can I use fresh jackfruit instead of canned?

    Fresh jackfruit in grocery stores in the US is usually ripe and sweet. You do not want to use this type of jackfruit for a savory dish. If you happen to live somewhere where jackfruit grows naturally and you can get green, unripe jackfruit then yes, you can use fresh.

    CAN I PREP THIS Slow Cooker Vegan “Chicken” Tortilla Soup AHEAD OF TIME?

    Yes. Once made, let cool completely.  Then, you can store it in an air tight container in the fridge for up to a week.

    CAN I FREEZE THIS VEGAN TORTILLA SOUP?

    Yes! In addition to being able to store this soup in the fridge, you can put it into freezer safe bags or containers and store in the freezer for up to 3 months. Do not add any of the tortilla strips or additional toppings when freezing.

    IS THIS VEGAN JACKFRUIT TORTILLA SOUP TOP 8 ALLERGEN FRIENDLY?

    This recipe is written to be top 8 free already. Be mindful of any spices that you have or buy that they do not contain any allergens and the additional toppings you add.

    Can I make this in an instant pot or stove top?

    Yes. See the notes section of the recipe card below for instructions on how to make it with one of these alternative methods.

    WHAT IS JACKFRUIT?

    Jackfruit is truly a fruit. It is common in Southern Asian cuisines and can be consumed both ripe and unripe. For many years it was only available canned or frozen, but as the popularity grows, you can even find fresh jackfruit in the US at some markets.

    DOES JACKFRUIT TASTE LIKE MEAT?

    Unripe jackfruit is what is used for meat substitutes. There isn’t much flavor when tasting it unseasoned during this staged. When cooked and seasoned like you would season meat, that’s when jackfruit can really taste like meat.

    IS THE JACKFRUIT CORE EDIBLE?

    The core is edible, but it takes longer to cook. For that reason, we say to omit it; however, if you would like a zero waste dish then you can leave it in, especially with a recipe like this that’s cooking for a long time.

    What other vegan soup ideas could I make?

    Soups are perfect warming, comfort foods. Warmth and filling meals is what we crave when it’s colder outside. 

    Naturally, we want more of those delicious recipes at out fingertips and we are happy to oblige those needs. 

    If you are looking for more vegan soup recipes you should try our: 

    • Vegan Apple Chili 
    • Vegan Butternut Squash Soup
    • Vegan Lentil Soup
    • Vegan Tomato Soup
    • Vegan Lasagna Soup (pictured above)
    • Vegan Broccoli and Cheese Soup

    See all of our easy vegan soups!

    Pin this slow cooker vegan chicken tortilla soup for later!

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    Print Recipe
    4.89 from 9 votes

    Slow Cooker Vegan Chicken Tortilla Soup

    If you want an easy but flavorful soup, then this one won't disappoint! Our slow cooker vegan chicken tortilla soup is ready when you are!
    Prep Time15 mins
    Cook Time4 hrs
    Total Time4 hrs 15 mins
    Course: Main Course, Soup
    Cuisine: American
    Servings: 8 servings
    Calories: 235kcal
    Author: Larisha Bernard

    Ingredients

    Vegan Tortilla Soup

    • 2 20oz cans green jackfruit, drained (see substitution ideas in post if desired)
    • 2 teaspoon olive oil
    • 1 large sweet onion, diced
    • 1 red bell pepper, diced
    • 1 jalapeno, minced
    • 5 cloves garlic, minced
    • 2 15oz cans fire roasted tomatoes (not drained)
    • 1 can black beans
    • 1 can sweet corn
    • 1 qt vegetable broth
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon oregano
    • ½ teaspoon smoked paprika
    • salt and pepper, to taste

    Optional Ingredients

    • tortilla strips or chips
    • lime wedges
    • avocado slices
    • cilantro
    • fresh jalapeno slices
    • vegan cheese
    • vegan sour cream
    • green onions (or red onions)

    Instructions

    • Drain and rinse your canned jackfruit. Cut off the hard end pieces. Use a fork and shred the remaining jackfruit until you have small pieces.
    • Add oil to a skillet over medium low heat. Once hot, add shredded jackfruit and cook for 2-3 minutes not stirring. Let a nice golden brown color develop but do not burn. Stir and cook for another 2 minutes. Once jackfruit has been seared remove from heat.
    • Add pan seared jackfruit to your slow cooker with the rest of the soup ingredients. Stir together. Cook on high for 3-4 hours or low for 7-8 hours.
    • Serve with tortilla strips and any optional toppings. Store cooled leftovers In air tight container in the fridge.

    Video

    Notes

    Stove Top Method
    In a dutch oven or heavy bottom stock pot, add some oil or vegetable stock. Saute the jackfruit, onions, and pepper for 3-5 minutes until the onions have softened and the jackfruit is seared. Add all remaining ingredients. Cover and cook on medium low to low for 45-60 minutes. Serve with additional Toppings.
    Instant Pot Method
    Sear the jackfruit on saute method for a few minutes until it has a nice golden brown color on it. Turn off and add all the additional ingredients. Put instant pot lid onto the body and close the lid.  Make sure that the pressure valve is sealed.  Press manual and cook on high pressure for 15 minutes. When the time goes off, let the pressure naturally release for 10 minutes, then release via Quick Release.  *If you are not sure about this, please read your manual. 

    Nutrition

    Serving: 2cups | Calories: 235kcal | Carbohydrates: 53g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 662mg | Potassium: 355mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1310IU | Vitamin C: 26mg | Calcium: 123mg | Iron: 2mg

    ⭐️⭐️⭐️⭐️⭐️
    Did you make and love this recipe?
    Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!

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    Reader Interactions

    Comments

    1. Kirk Wedig

      January 27, 2023 at 8:38 pm

      5 stars
      If your worried about the jackfruit being too sweet, if you follow this recipe the jackfruit will be nice and savory.

      Reply
      • Larisha Bernard

        January 29, 2023 at 8:16 am

        So happy to hear that!

        Reply
    2. Brittany

      October 30, 2021 at 9:28 pm

      5 stars
      I love making these recipes! I’m so thankful to have discovered your content. Nothing has disappointed and I don’t think it ever will. I look forward to being a ride or die for makeitdairyfree!!! Keep em comin!!!

      Reply
      • LarishaBernard

        February 04, 2022 at 9:55 pm

        Love it, thank you so much

        Reply
    3. Angela

      October 30, 2021 at 2:52 pm

      5 stars
      Tried it! Loved it!! Thanks so much for sharing this! It’s a good go to for cleaning out our pantry of canned goods.

      Reply
      • LarishaBernard

        February 04, 2022 at 9:56 pm

        Glad you enjoyed

        Reply
    4. Davita Jones

      October 21, 2021 at 8:02 pm

      5 stars
      OMG THIS IS AMAZING! This is the best soup I have EVER had!
      This one is definitely going in the rotation!

      Reply
      • LarishaBernard

        February 04, 2022 at 9:55 pm

        So happy to hear that you enjoyed it

        Reply
    5. Tory

      October 21, 2021 at 5:05 pm

      5 stars
      I made this last night dinner, pressure cooker method. I used soy curls instead of jackfruit and. it was amazing! Thank you for another great recipe!

      Reply
      • LarishaBernard

        October 21, 2021 at 6:46 pm

        So happy to hear that you enjoyed it! Great idea with the soy curls! thanks for taking time to leave a review!

        Reply

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