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Slow Cooker Pork Tortilla Soup

Slow Cooker Pork Tortilla Soup prepared dish

This hearty slow cooker pork tortilla soup is packed with flavor and perfect for a cozy meal. Tender pork, beans, and vegetables simmer together, creating a delicious broth topped with crispy tortilla strips.

This recipe is mexican style, dinner, scaled for 6 servings, with 15 min prep and 480 min cook.

Prep: 15 min · Cook: 480 min · Total: 495 min · Serves: 6

Quick cooking notes

  • Core ingredients include cilantro, black beans, cheddar cheese, garlic.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 cup cilantro (chopped for garnish)
  • 1 can black beans (drained and rinsed)
  • 1 cup cheddar cheese (shredded for serving)
  • 3 cloves garlic (minced)
  • 1 can diced tomatoes (with juice)
  • 1 medium onion (chopped)
  • 2 tbsp taco seasoning
  • 2 cups tortilla chips (for serving)
  • 1 cup corn (frozen or canned)
  • 1.5 lbs pork shoulder (cut into chunks)
  • 1 juiced lime
  • 4 cups chicken broth

Instructions

  1. Place the pork shoulder chunks in the slow cooker.
  2. Add the black beans, diced tomatoes with juice, corn, chopped onion, minced garlic, chicken broth, and taco seasoning to the slow cooker.
  3. Stir the ingredients together until well combined.
  4. Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender.
  5. Once cooked, shred the pork in the slow cooker using two forks and stir in the lime juice.
  6. Serve the soup in bowls topped with tortilla chips, shredded cheddar cheese, and chopped cilantro.

Nutrition (per serving)

  • Calories: 420
  • Protein: 30 g
  • Fat: 15 g
  • Carbohydrates: 40 g
  • Fiber: 10 g
  • Sugar: 3 g
  • Sodium: 850 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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