Vegan Taco Soup with Jackfruit

Bowl of Vegan Taco Soup garnished with avocado slices, fresh cilantro, and crushed tortilla chips.

5 from 3 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: American, Mexican

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

Servings:

Calories: 391kcal

Author: Amy Katz

Ingredients

1-20 ounce can jackfruit in brine (not syrup)
1 Tablespoon extra virgin olive oil
1 onion chopped
1-15 ounce can black beans (1½ cups) rinsed and drained
1-15 ounce can corn (or 1⅓ cups frozen, defrosted)
1-15 ounce can fire-roasted diced tomatoes with their juice
1 Tablespoon taco seasoning (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

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.)
1-20 ounce can jackfruit in brine (not syrup)
Heat the oil in a large pot over medium heat. (Use a few tablespoons of water for an oil-free version.)
1 Tablespoon extra virgin olive oil
Add the onion and saute until it starts to become soft and translucent.
1 onion
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.
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.
salt
Serve with your favorite toppings and enjoy!
toppings such as chopped cilantro, sliced green onions, sliced black olives, sliced avocado, vegan cheese or sour cream, and crushed tortilla chips

Video

Notes

To make your own taco seasoning blend, combine the following ingredients:

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 less for a milder blend)

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

Leftover stew can be covered and refrigerated for 3 to 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.

Nutrition