Jackfruit Chipotle Chilli Soup

Have you discovered Jackfruit yet? Its a highly nutritious fruit, comes in a can and works really well as a meat substitute in savoury dishes.  The texture is tender chunks and shreds and it absorbs flavours very well.  This Jackfruit Chipotle Chilli Soup is a great place to start if you’re new to it.

This soup kicks but you can always reduce the spice if you don’t like too much heat!  The addition of kidney beans (or black beans) add fibre and protein to leave you feeling satisfied.  Top with avocado, a good squeeze of  lime and fresh coriander for a gorgeous and fragrant citrus flourish.

All poured and piled on top of a heap of corn tortilla chips, its like liquid nachos! Sound a bit weird? Humour me, its quite delish and a perfect Winter warmer.  Feel free to add a dollop of cashew or sunflower seed sour cream, chopped tomatoes and a Margarita on the side!

I used chipotle chilli as I had some lurking in the fridge but if you don’t have chipotle just substitute red chilli and add a little chipotle paste/powder or smoked paprika to give it that smokey edge.  You can also use nachos if you can’t find corn tortillas but in that case you might want to hold off on adding salt since the nachos will already be salted.

Tastes even better the next day if you have leftovers or if you are organised enough make it in advance so the flavours really develop.

Are you ready to make Jackfruit Chipotle Chilli Soup?

Lets do this!

For more chilli or jackfruit recipes please check out Black Bean Chilli & Black Rice, Chipotle Tofu Chilaquiles, or BBQ Jackfruit Sloppy Joes!

Print

Jackfruit Chipotle Chilli Soup

Course Main Course

Cuisine Mexican

Keyword chilli, chipotle, jackfruit, tortilla

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3

Author Hayley

Ingredients

• 1 can jackfruit (in brine)
• oil or water for frying or use extra veggie broth
• 1 small onion, chopped
• 3 fat cloves garlic, finely chopped
• 1-2 chipotle peppers or red finger chillis, finely chopped use more or less to taste
• 2 tsp ground cumin
• 1 tsp smoked paprika / ground chipotle / chipotle paste if using finger chillis
• 5 cups veggie stock
• 1 pack corn tortillas or nacho chips
• 1-2 limes cut into wedges
• 1 avocado chopped into chunks
• 1 bunch coriander
• vegan sour cream see links for homemade

Instructions

1. Set the oven to heat, according to the package instructions, if you are going to be baking tortilla shells.  Ignore this part if you are using nachos!

2. Drain and rinse the jackfruit then cut the stem pieces from the shredded looking pieces, separate and finely chop the stems and pull the shredded apart with your fingers. Pat dry with kitchen paper.

3. Heat a pan and add the oil, water or stock then gently fry the onion and garlic for a few minutes.

4. Add the jackfruit and spices and fry for 5 minutes or so.

5. Add the chillis or peppers and fry for a further few minutes then add the stock, partially cover and bring to a simmer for 30 minutes.

6. While your soup is simmering bake your tortilla shells according to the instructions on the pack.

7. After 30 minutes check your soup for seasoning and add more spice if required.

8. Break up your tortilla's into strips or smallish pieces if using then line your serving bowls with the chips or nachos whichever you are using.

9. Pour the soup over the top of the tortillas/nachos and top with avocado, lime wedges and a good heap of coriander.  Enjoy!