Pulled Pork Tortilla Soup
Pulled pork tortilla soup is a flavorful way to repurpose leftover BBQ, simmering smoky shredded pork in a zesty tomato-chili broth with beans, corn, and spices. Topped with crunchy tortilla strips and fresh garnishes, it’s a hearty, satisfying dish that turns BBQ leftovers into a whole new meal.
Equipment
- Slow cooker, dutch oven, or large pot
Ingredients
- 2 cups pulled pork It's fine if you are using leftovers and it has some BBQ sauce on it. It's also fine to use a little more or less than 2 cups.
- 2 tablespoon BBQ sauce If your pulled pork does not have BBQ sauce on it
- 1 can petite diced tomatoes 28 oz. can
- 1 jar salsa verde 16 oz. jar
- 1 onion diced
- 1 cup frozen corn OK to substitute 1 can of corn, drained
- 1 can black beans drained
- 1 can great northern beans drained
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- ½ teaspoon chipotle chili powder Instead of all of the seasonings, can substitute a packet of McCormick Chipotle Taco Seasoning
- 1 cup chicken or vegetable stock
Toppings (As Desired)
- sour cream
- shredded Monterey Jack or cheddar cheese
- tortilla strips Or crumble some tortilla chips
- sliced jalapenos
Instructions
- Combine all ingredients (except toppings) in the slow cooker or a large pot.
- If using the slow cooker, cook on low for about 90 minutes, or until the soup is hot. If cooking on the stove top, bring the soup to a boil, then reduce to a simmer and cook covered for about 90 minutes or until the soup is hot. Stir occasionally.
- Top each portion with desired toppings.
Notes
Unless you are using less than 1.5 cups or more than 2.5 cups of pulled pork, there is generally no need to adjust the proportions of everything else in this recipe.