Pulled Pork Tortilla Soup

This easy pulled pork tortilla soup puts a delicious twist on traditional Mexican tortilla soup by swapping chicken for tender pulled pork. It's loaded with vegetables, packed with flavor, and served with crunchy tortilla chips for a hearty and satisfying meal.

Course Soups

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 238kcal

Author Laura Bashar | Family Spice

Ingredients

1 tablespoon extra virgin olive oil
½ cup onion chopped
¾ cup red bell pepper chopped
1 jalapeño pepper seeded and diced (optional)
¾ cup carrots chopped
¾ cup celery chopped
¼ cup cilantro chopped
3 garlic cloves minced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon paprika
¼ teaspoon chile powder
6 cup chicken broth
28 oz canned diced tomatoes with juice
¼ cup lemon juice
2 tablespoon tomato paste
1 lb pulled pork
¾ cup zucchini chopped
¼ cup frozen corn

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Instructions

Heat olive oil in a large stock pot on medium-high heat. Add chopped onion and bell pepper to the hot oil and cook until softened, about 3 minutes.
Stir in carrots, celery and jalapeño and continue to cook vegetables for 2-3 minutes.
Stir in garlic, cilantro and spices and cook for another minute. Be careful to not burn the garlic.
Stir in diced tomatoes, tomato paste, lemon juice and chicken broth. Reduce heat to simmer and cook soup for 30 minutes for flavors to meld together.
Stir in pulled pork, zucchini and corn (if using). Zucchini should not cook for a long time as it tends to get mushy. Cook 10 more minutes.
Serve with tortilla chips, avocado chunks, sour cream, shredded cheese, fresh cilantro and/or lime wedges.

Notes

You can customize this soup to your own personal taste. Use the vegetables I suggested in the recipe, omit the ones you don't like.

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