• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggies Save The Day
  • Recipes
  • About Me
  • Guide
  • eBooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About Me
  • Recipes
  • Guide
  • eBooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Guide
    • eBooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    Jackfruit Vegan Taco Soup

    By: Amy Katz · Published: Aug 20, 2018 · Last modified: Sep 16, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, nut-free, soy-free, vegan

    Easy to make in 30 minutes with pantry staples, this vegan taco soup features black beans, corn, and jackfruit in a spicy tomato broth. Top with avocado slices and crushed tortilla chips for a hearty Mexican-inspired meal.

    Close up of bowl of taco soup topped with avocado slices, fresh cilantro, and broken tortilla chips

    One-pot dinners are a must on busy weeknights. And there's nothing as comforting as a hot bowl of soup after a long day. If you enjoy the flavors of spicy tacos and jackfruit chili, this is the dish for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • What is jackfruit?
    • Taco seasoning
    • Instructions
    • Storing and freezing
    • FAQ
    • More unique soup recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • You only need six ingredients and 30 minutes to make it.
    • It's full of flavor yet only uses pantry ingredients like canned beans and tomatoes.
    • Each diner can customize their bowl with whatever toppings they like such as cilantro, green onions, black olives, avocado, vegan cheese or sour cream, and crushed tortilla chips.

    Ingredients

    Open can of jackfruit

    The list of ingredients you'll need to make this recipe is relatively short:

    • Onion (yellow, white, or red)
    • Jackfruit in water or brine, not in syrup (canned)
    • Black beans (canned or pre-cooked): Or you can use your favorite variety such as kidney or pinto.
    • Corn (canned or frozen)
    • Tomatoes (canned): I like to use fire-roasted, but any canned, diced tomatoes will work.
    • Taco seasoning blend: You can purchase this in packets at your local supermarket. I'll also show you how to make it yourself from spices you probably already have in your kitchen.

    What is jackfruit?

    Jackfruit is a tropical fruit which has been gaining popularity in recent years. While the ripe fruit is very sweet and tastes like Juicy Fruit gum, the unripe young fruit has a relatively neutral flavor.

    The great thing about it is the texture. Some people describe it as being like pulled pork or shredded chicken. It's perfect for adding extra texture to Vegan Taco Soup.

    It comes in large chunks in cans packed in water or brine. Skip the kind in syrup which is only good for desserts.

    The chunks pull apart into stringy segments. You'll also find some small seeds in pods which are edible. But if you don't like the texture of them, you can discard them.

    Tasted by itself, the jackfruit has a slightly sour flavor. However, once you brown it and season it, it will seem meaty rather than fruity.

    And more and more markets are selling it. Trader Joe's carries it, which is the one I usually purchase. You can also find it in the Asian section of many supermarkets or on Amazon.

    Jackfruit in brine (20 ounces)

    • Product of Thailand
    • Amazon's choice
    • Free Prime delivery
    Buy from Amazon

    Taco seasoning

    As a shortcut, this recipe calls for a tablespoon of taco seasoning which you can purchase in a packet at your local supermarket. But you can easily make a blend yourself using herbs and spices you probably already have on hand.

    For a basic taco seasoning mix, combine the following ingredients:

    • 1 Tablespoon chili powder
    • 1 ½ teaspoons ground cumin
    • ¼ teaspoon dried oregano
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ⅛ to ¼ teaspoon cayenne pepper (use less for a milder blend)

    Store the unused portion in a resealable bag or glass jar with a lid.

    And if you're short on time while you're preparing the soup, there's nothing wrong with throwing in some spices and tasting as you go.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of images showing how to prepare this recipe
    1. Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired.
    2. Saute the onion in olive oil (or water) until soft and slightly translucent. Add the jackfruit and saute until lightly browned.
    3. Add the black beans, corn, tomatoes, taco seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.
    4. Top your bowl with your favorite toppings and enjoy!

    Ever wonder why the plant-based meals you see on Facebook and Instagram look so mouth-watering and inviting while yours are bland and boring? 

    You need the FREE Instant Flavor guide

    Pages from the free Instant Flavor guide on a tablet, laptop, and smartphone

    Storing and freezing

    Leftover stew can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.

    To reheat, first defrost the frozen container of stew in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    Bowl of soup with spoon in it

    FAQ

    Why is it called taco soup?

    This recipe uses taco seasoning to replicate the flavors of tacos in the form of a soup.

    What if I don't like jackfruit?

    You can make this soup without jackfruit by using an extra can of beans or diced vegetables like bell peppers in its place. Or use a meat substitute such as Beyond or Impossible ground meat or Daring Foods plant-based chicken.

    Is taco soup traditionally vegan?

    Original versions of this classic "dump" recipe using canned, frozen, and pantry ingredients calls for ground beef instead of jackfruit.

    More unique soup recipes

    Looking for more easy one-pot soup meals? Try some of these vegan favorites:

    • Spanish Chickpea Stew with Spinach
    • Red Lentil Potato Soup (Vegan)
    • Chickpea Noodle Soup (Easy Vegan Recipe)
    • Vegan Potato Corn Chowder Instant Pot Recipe

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Jackfruit Taco Soup (Easy 30 Minute Meal)

    Easy to make in 30 minutes with pantry staples, this vegan taco soup features black beans, corn, and jackfruit in a spicy tomato broth. Top with avocado slices and crushed tortilla chips for a hearty meal.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Soup
    Cuisine: American, Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 391kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer
    • Dutch Oven

    Ingredients

    • 1 Tablespoon olive oil
    • 1 onion, chopped
    • 1 can jackfruit in brine (not syrup), (20 ounces)
    • 1 can black beans, (15 ounces) or 1 ½ cups, drained and rinsed
    • 1 can corn, (15 ounces) or 1 ½ cups frozen
    • 1 can fire-roasted diced tomatoes, (15 ounces) with their juice
    • 1 Tablespoon taco seasoning, from a store-bought packet (See Notes for how to make your own taco seasoning blend at home.)
    • 2 cups water
    • salt, to taste
    • toppings such as chopped cilantro, sliced green onions, sliced black olives, sliced avocado, vegan cheese or sour cream, and crushed tortilla chips, for serving (optional)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired. (Alternatively you can add the chunks to the pot and break them up with a wooden spoon.)
    • Heat the oil in a large pot or Dutch oven over medium heat. (Use a few tablespoons of water for an oil-free version.)
    • Add the onion and saute until it starts to become soft and translucent.
    • Then add the jackfruit to the pot and cook until it's lightly browned.
    • Next add the black beans, corn, tomatoes, taco seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.
    • Taste and add salt, as needed.
    • Serve with your favorite toppings and enjoy!

    Notes

    To make your own taco seasoning blend, combine the following ingredients:
    • 1 Tablespoon chili powder
    • 1 ½ teaspoons ground cumin
    • ¼ teaspoon dried oregano
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ⅛ to ¼ teaspoon cayenne pepper (use less for a milder blend)
    Store the unused portion in a resealable bag or glass jar with a lid.
    Storing and freezing:
    Leftover stew can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.
    To reheat, first defrost the frozen container of stew in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.
    For tips on freezing, refer to USDA Freezing and Food Safety.
     
     
    Follow me on Instagram Share your recipe photos by tagging @veggiessavetheday

    Nutrition

    Calories: 391kcal | Carbohydrates: 80g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Sodium: 640mg | Potassium: 726mg | Fiber: 12g | Sugar: 8g | Vitamin A: 740IU | Vitamin C: 13.4mg | Calcium: 144mg | Iron: 3.5mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Easy Vegan Spaghetti with Zucchini
    Roasted Butternut Squash Salad with Lentils »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Whack

      November 10, 2021 at 4:52 am

      Amy,

      What is the difference between this and the "Vegan Taco Soup?"

      Thanks in advance
      ---Whack

      Reply
      • Amy Katz

        November 10, 2021 at 9:38 am

        This is the Vegan Taco Soup. I changed the name to Jackfruit Taco Soup. 🙂

        Reply
    2. Dina

      March 04, 2021 at 3:25 pm

      5 stars
      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!

      Reply
      • Amy Katz

        March 04, 2021 at 4:15 pm

        Great idea, thank you, Dina!

        Reply
    3. Susan Wright

      February 27, 2021 at 7:13 am

      5 stars
      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

      Reply
      • Amy Katz

        February 27, 2021 at 10:45 am

        I hope you enjoy it, Susan!

        Reply
    4. Saida

      February 26, 2021 at 4:49 am

      This looks delicious & easy to make. I will definitely try it. Thanks

      Reply
      • Amy Katz

        February 26, 2021 at 9:44 am

        Thank you, Saida! I hope you enjoy it.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Dinner Favorites

    • Easy Sheet Pan Vegan Fajitas
    • Easy Vegan Vegetable Soup
    • Vegan Lentil Meatloaf Muffins
    • Vegan Black Bean Quinoa Casserole

    Now Trending

    • Mediterranean Yellow Rice
    • Sauteed Green Beans with Mushrooms
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Potato Corn Chowder Instant Pot Recipe

    Footer

    ↑ back to top

    SUBSCRIBE

    Enjoying the recipes?

    Now you can buy me a coffee (or an iced matcha green tea soy latte)!

    Privacy Policy

    Accessibility Policy

    Featured in

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Veggies Save The Day |  Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content.