Slow Cooker Pork Tortilla Chip Soup
Dive into the bold, comforting flavors of Slow Cooker Pork Tortilla Chip Soup, a hearty and vibrant recipe that’s perfect for busy weeknights or cozy weekends. Tender, slow-cooked pork shoulder is the star, simmered with a medley of wholesome ingredients like black beans, sweet corn, and fire-roasted tomatoes, all seasoned with smoky paprika, chili powder, and cumin for a punch of Southwest flair. Crushed tortilla chips and a splash of fresh lime juice are added toward the end to thicken the soup and brighten the flavors. This one-pot wonder is easy to prepare and topped with your favorite garnishes, such as avocado slices, shredded cheese, and sour cream, making every bowl a customizable masterpiece. Perfect for feeding a family or hosting a casual gathering, this slow cooker recipe is a flavorful blend of convenience and comfort that’s sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 lb boneless pork shoulder
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 14.5 oz can diced tomatoes (with juice)
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn, drained
- 4 cups chicken broth
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 2 tbsp fresh lime juice
- 1.5 cups tortilla chips, crushed
- 0.25 cup fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup shredded cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 1 medium avocado, sliced (optional, for garnish)
Instructions
Trim excess fat from the pork shoulder and cut into 2-inch chunks if necessary.
Add the pork shoulder to the slow cooker along with the diced onion, minced garlic, diced tomatoes (with their juice), black beans, sweet corn, chicken broth, tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper.
Stir to combine all the ingredients evenly, making sure the pork is submerged in the liquid.
Cover and cook on low for 8 hours (or on high for 4-5 hours) until the pork is tender and easily shredded.
Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker.
Add the lime juice, crushed tortilla chips, and chopped cilantro to the soup. Stir to mix well and cook for an additional 10 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt or lime juice if needed.
Serve the soup hot. Garnish with shredded cheese, a dollop of sour cream, avocado slices, and additional crushed tortilla chips if desired.
Nutrition Facts
Calories |
8473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 1214.2 g | 442% | |
| Dietary Fiber | 409.6 g | 1463% | |
| Total Sugars | 69.4 g | ||
| Protein | 517.0 g | 1034% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 3132 mg | 241% | |
| Iron | 124.1 mg | 689% | |
| Potassium | 21071 mg | 448% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
