Jackfruit Taco Soup with Black Beans and Corn

Bowl of jackfruit taco soup garnished with avocado slices, fresh cilantro, and crushed tortilla chips.

5 from 3 votes

Jackfruit Taco Soup with Black Beans and Corn

This easy jackfruit taco soup combines black beans, corn, and fire-roasted tomatoes in a taco-seasoned broth for a simple 30-minute vegan dinner.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: American, Tex-Mex-inspired

Diet: Vegan

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 391kcal

Author: Amy Katz

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

US Customary - Metric

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

Video

Notes

For an oil-free version, saute the onion and jackfruit in a few tablespoons of water instead of olive oil.

To make homemade taco seasoning, combine:

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

Use 1 Tablespoon for the soup and store the remaining seasoning in an airtight container.

Refrigerate leftover soup in an airtight container for 3 to 4 days or freeze for up to 3 months. The soup may thicken as it sits, so add a splash of water when reheating, if needed.

Nutrition