Mexican Jackfruit Tortilla Soup Recipe
Prep Time:
37 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 2 dried pasilla chile peppers, about 1 ounce
  • 2 cups canned young jackfruit, drained
  • 1 ½ tablespoons olive oil, divided
  • 18 ounces Roma tomatoes, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 6 cups vegetable broth or water
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 sprigs fresh oregano, leaves only
  • 6 small corn tortillas
  • 1 tablespoon olive oil
  • 1 large Hass avocado, sliced
  • ¼ cup roughly chopped cilantro
  • 1 lime, cut into wedges
Directions
  1. Cut the dried chiles in half, remove the stems, and shake out the seeds. Discard or save the seeds for another use.
  2. Place the chiles in a bowl of hot water and let them sit for 20 minutes to rehydrate. The hottest tap water is sufficient.
  3. Place the jackfruit in a colander and rinse it well under running water. Shake the colander to remove as much water as possible.
  4. Remove the V-shaped cores of the jackfruit pieces with a knife and chop them into small pieces. With your fingers pull apart the stringy parts of the jackfruit pieces until they resemble pulled pork or chicken.
  5. Heat 1 tablespoon of oil in a frying pan on medium.
  6. Add the jackfruit to the pan and saute for 5-7 minutes, stirring frequently, until it starts to dry out and brown. Remove from heat and set aside.
  7. Heat ½ tablespoon oil in a large saucepan on medium. Add the chiles, tomatoes, onion, and garlic and saute for 6-7 minutes.
  8. Transfer the tomato mixture to a blender, add a ladleful of broth or water, and blend until smooth.
  9. Pour the tomato mixture back into the saucepan and add the rest of the broth or water, salt, black pepper, and the jackfruit.
  10. Bring the liquid to a boil and then lower the heat and let it simmer for 10 minutes.
  11. Add the oregano, taste, and adjust for salt and pepper, and let the soup simmer for another 15 minutes.
  12. Meanwhile, stack the tortillas and cut them into strips about ⅜ inch wide.
  13. Heat ½ tablespoon oil in a frying pan on medium-low.
  14. Fry the tortilla strips for 6-8 minutes, stirring occasionally, until golden and crispy. Set aside.
  15. Ladle the soup into individual bowls and top with tortilla strips, avocado, cilantro, lime juice, and cheese if desired.
  16. Serve immediately.