Jackfruit Rice Tortilla Soup With Mango Salsa

Jackfruit Rice Tortilla Soup & Mango Salsa

It is cold, really cold.  And as much as I would like a nice green salad, I can’t resist some soup…some hot and hearty soup. Here it is, Jackfruit Rice Tortilla Soup &  Mango Salsa. Warm, comforting yet deliciously spicy.  This is vegan, gluten free, dairy free, and soul warming.

Jackfruit Rice Tortilla Soup With Mango Salsa


  • 1- 14 oz can of organic jackfruit
  • 3 tbsp. olive oil
  • 1 cup minced red onion
  • 1 cup frozen corn
  • 4 cups organic vegetable broth
  • 6 cups Power Greens, kale chard and spinach
  • 2 cups of cooked brown rice ( I use Seeds of Change precooked quinoa/brown rice)
  • 2 cups mango salsa
  • 1/2 cup cilantro
  • Spices
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp granulated garlic
  • Toppings
  • 1/4 cup chopped cilantro
  • 1/2 cup green onions
  • 1 cup blue corn tortilla chips
  • 1 avocado
  • 4 Tbsp vegan yogurt


  1. Drain jackfruit and saute with onions in olive oil.
  2. Add spices.
  3. Add salsa, vegetable broth, greens and corn.
  4. Simmer for 25 minutes.
  5. Add cilantro and brown rice and stir.
  6. Serve in bowls and top with chopped cilantro, avocado slices, green onions, yogurt and blue corn tortilla chips.

Jackfruit Rice Tortilla Soup With Mango Salsa

Jackfruit Rice Tortilla Soup With Mango Salsa

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Raw Basil Pistachio Pesto Zucchini Lasagna

Thai Vegetable and Noodle Stir-fry

Vegetable Buddha Bowl For One

Quinoa Potato Corn Scramble With Grilled Pepper Chile Sauce

Tofu Cauliflower Kale Tacos With Lemon Mint Creme

Hearty Provencal Vegetable Soup With Pesto


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