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Tex Mex Jackfruit Soup


5 Servings

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

1 Hour

Any soup, stew or chilli that is topped with avocado is a win in my book. Something about the creaminess of an avocado mixed into a hot and spicy dish makes my mouth water. Give this one a try on your next chilly night in.


  • 1 finely chopped small yellow onion

  • 1 medium jalapeno, diced

  • 3 cloves of garlic (minced)

  • 4 cups of veggie broth

  • 1 (15 oz) can of tomato sauce

  • 1 (15 oz) can of fire roasted diced tomatoes

  • 1 small bag of frozen corn

  • 1 can of jackfruit (Shredded with hands)

  • 1 can or 2 cups of cooked black beans , drained and rinsed

  • 1 teaspoon of chili powder

  • 2 teaspoons of ground cumin

  • 1 teaspoon of smoked paprika

  • 1 teaspoon of taco seasoning

  • 1 teaspoon of sea salt

  • 1 tablespoon of lime juice

  • ⅓ cup of chopped cilantro

  • Pepper to taste



In a large saucepan on medium heat, sauteed garlic and onions with 1-2 tablespoons of water, stirring frequently for 3-4 minutes or until onions start to become translucent. Next, add chopped jalapenos and cook for an additional 1-2 minutes. Add remaining ingredients, except for the cilantro and lime and simmer for 45 minutes. Turn off heat, add cilantro and lime, mix well and let sit for 5 minutes. Serve with guacamole, tortilla strips, and additional cilantro. Enjoy!

Recipe Origin:

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