This easy jackfruit taco soup combines black beans, corn, and fire-roasted tomatoes in a flavorful taco-seasoned broth. It's a one-pot vegan dinner made with simple pantry ingredients and ready in about 30 minutes.
This is one of those recipes I actually make on repeat. I love that I can keep most of the ingredients in the pantry and turn them into a satisfying meal without a lot of chopping or prep.
Canned jackfruit gives the soup extra texture without needing a plant-based meat substitute. Browning it with the onion before adding the remaining ingredients helps it soak up the taco seasoning and tomato broth.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- Young green jackfruit: Look for canned jackfruit packed in water or brine, not ripe jackfruit packed in syrup. Drain and rinse it well, then squeeze out as much excess liquid as you can before cooking.
- Black beans: Canned black beans keep this recipe quick and easy. Rinse and drain them before adding them to the soup. Pinto or kidney beans can be substituted.
- Corn: Use canned or frozen corn, depending on what you have on hand.
- Fire-roasted diced tomatoes: I like the extra flavor fire-roasted tomatoes add, but regular canned diced tomatoes work, too.
- Taco seasoning: Use your favorite store-bought blend or make your own with common spices. You'll find my simple homemade version in the recipe card.
- Onion: Yellow, white, or red onion all work well.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make jackfruit taco soup
- Prep the jackfruit. Drain and rinse it, squeeze out the excess liquid, and pull apart the pieces.
- Saute the onion and jackfruit. Cook them in a large pot until the onion is softened and the jackfruit is lightly browned.
- Add the soup ingredients. Stir in the black beans, corn, tomatoes, taco seasoning, and water.
- Simmer and serve. Let everything simmer together until hot and slightly thickened. Taste and add salt as needed.
Amy's tip
Take a few seconds to really squeeze the liquid out of the jackfruit after rinsing it. Drier jackfruit browns better in the pot instead of simply steaming.
Serving suggestions
One of the best parts of taco soup is adding the toppings. Try sliced or diced avocado, chopped cilantro, green onions, black olives, dairy-free cheese or sour cream, and crushed tortilla chips.
For a little extra heat, add sliced jalapeños or your favorite hot sauce. You can also serve the soup with tortilla chips and easy homemade guacamole on the side.
However you top it, this easy jackfruit taco soup is a handy recipe to have when you want a cozy dinner made mostly from ingredients you can keep on hand. And for another way to turn canned jackfruit into dinner, try my vegan jackfruit chili next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Jackfruit Taco Soup with Black Beans and Corn
Ingredients
- 1 20-ounce can young green jackfruit in brine or water, rinsed and drained
- 1 Tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cups water
- 1 15-ounce can black beans, rinsed and drained (1½ cups)
- 1 15-ounce can corn, drained, or 1⅓ cups frozen corn, thawed
- 1 15-ounce can fire-roasted diced tomatoes, with their juices
- 1 Tablespoon taco seasoning
- salt, to taste
- optional toppings, such as chopped cilantro, sliced green onions, black olives, avocado, dairy-free cheese or sour cream, and crushed tortilla chips
Instructions
- Rinse and drain the jackfruit. Squeeze each piece to remove as much excess liquid as possible. Pull the pieces apart with your fingers, or leave them in larger chunks to break apart while cooking.1 20-ounce can young green jackfruit in brine or water
- Heat the olive oil in a large pot over medium heat. Add the onion and saute until softened and translucent.1 Tablespoon extra virgin olive oil, 1 onion
- Add the jackfruit and continue cooking until lightly browned, stirring occasionally.
- Add the water, black beans, corn, diced tomatoes with their juices, and taco seasoning. Stir well and bring to a simmer. Cook until heated through and slightly thickened.1 15-ounce can black beans, 1 15-ounce can corn, 1 15-ounce can fire-roasted diced tomatoes, 1 Tablespoon taco seasoning, 2 cups water
- Taste and add salt, as needed. Ladle into bowls and serve with your favorite toppings.salt, optional toppings, such as chopped cilantro, sliced green onions, black olives, avocado, dairy-free cheese or sour cream, and crushed tortilla chips
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
- 1 Tablespoon chili powder
- 1½ teaspoons ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ to ¼ teaspoon cayenne pepper
Nutrition
Nutritional information is an estimation.
Dina says
You can use Gardein frozen crumbles if you don’t have access to jackfruit and add the seasonings as you mix with the onion then add the rest. Worked quite well for me!
Amy Katz says
Great idea, thank you, Dina!
Susan Wright says
this looks great we don't get jackfruit in a can we get it in a package and we love it so Thanks this sounds real good
Amy Katz says
I hope you enjoy it, Susan!
Nicole says
Hi, I haven’t made this recipe in a year and I see that the recipe was updated in September. In the old recipe, used to be lime juice in the ingredients?
Amy Katz says
Hi Nicole! The recipe didn't change. One of the serving options is lime wedges, but the soup doesn't require lime juice. Enjoy!
Saida says
This looks delicious & easy to make. I will definitely try it. Thanks
Amy Katz says
Thank you, Saida! I hope you enjoy it.