Spicy Pork Tortilla Soup
Warm up your table with the bold and comforting flavors of Spicy Pork Tortilla Soup, a hearty meal guaranteed to impress! This vibrant recipe features tender, slow-simmered pork shoulder infused with smoky cumin, paprika, and chili powder, mingling with fire-roasted tomatoes, sweet corn, and creamy black beans. Each spoonful is elevated by a medley of textures, from crunchy homemade tortilla strips to silky avocado slices and melted cheddar cheese. With a zesty splash of lime and fresh cilantro to finish, this one-pot wonder strikes the perfect balance of heat and tang. Perfect for weeknight dinners or casual gatherings, this crowd-pleaser brings restaurant-quality flavor to your kitchen in just over an hour.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 medium jalapeño
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14.5 ounces fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 1 cup black beans
- 6 pieces corn tortillas
- 1 cup vegetable oil
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro
- 1 large avocado
- 0.5 cup shredded cheddar cheese
Instructions
Heat olive oil in a large pot over medium heat.
Season the pork shoulder with salt and pepper, then sear it in the pot until browned on all sides (about 8-10 minutes). Remove the pork and set aside.
Dice the yellow onion, mince the garlic, and finely chop the jalapeño (remove seeds for less heat if desired).
In the same pot, sauté the onion, garlic, and jalapeño until softened, about 5 minutes.
Stir in the ground cumin, smoked paprika, and chili powder, cooking for 1 minute to bloom the spices.
Add the fire-roasted diced tomatoes and chicken broth, stirring to combine.
Return the pork to the pot, bring to a simmer, and cover. Let cook on low heat for about 45 minutes or until the pork is tender and easy to shred.
While the soup is simmering, cut the corn tortillas into thin strips.
Heat vegetable oil in a skillet over medium heat and fry the tortilla strips until crisp and golden brown. Drain on paper towels and set aside.
Remove the pork from the soup and shred it with two forks. Return the shredded pork to the pot.
Add the corn kernels and black beans to the pot and cook for another 10 minutes.
Stir in the lime juice and finely chopped fresh cilantro before turning off the heat.
Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, shredded cheddar cheese, and additional cilantro if desired.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 8.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1307 mg | 28% | |
*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.
