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:
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.
Yes. Once made, let cool completely. Then, you can store it in an air tight container in the fridge for up to a week.
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.
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.
Yes. See the notes section of the recipe card below for instructions on how to make it with one of these alternative methods.
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.
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.
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!
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Slow Cooker Vegan Chicken Tortilla Soup
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
- tortilla strips or chips
- lime wedges
- avocado slices
- fresh jalapeno slices
- vegan cheese
- vegan sour cream
- green onions (or red onions)
- 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.
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