I’ve been making a simplified variation on chicken tortilla soup for years so this jackfruit swap was a no-brainer. The jackfruit soaks up the bold, zesty flavor of the spices and makes for a terrifically satisfying meal that seems to hit the spot whether it’s warm or cold outside.
The only organic jackfruit I can find in Hong Kong comes pre-shredded in a box from Edwards & Sons but it does the job nicely. In LA, I used to buy the cans from Trader Joe’s or my local Indian market. If that’s your situation, just drain, rinse, and shred your jackfruit before adding it.
This is a super simple dish that comes together in one pot with minimal effort so it makes a nice weeknight meal. I generally make it when we have an open package of cauliflower crackers that are going soft and use those as a topping. I also make sure to add plenty of avocado and I have a feeling a little shredded vegan cheese or sour cream wouldn’t be a bad addition.
However you make this dish yours, I hope it makes your life a little simpler on busy days while still making sure you’re nourished and satisfied.
