Jackfruit Rice Tortilla Soup With 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
Tortilla Soup is the best with jackfruit and 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
- 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
- 1/4 cup chopped cilantro
- 1/2 cup green onions
- 1 cup blue corn tortilla chips
- 1 avocado
- 4 Tbsp vegan yogurt
Drain jackfruit and saute with onions in olive oil.
Add salsa, vegetable broth, greens and corn.
Simmer for 25 minutes.
Add cilantro and brown rice and stir.
Serve in bowls and top with chopped cilantro, avocado slices, green onions, yogurt and blue corn tortilla chips.
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