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!
Servings: 8 servings
Calories: 235kcal
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