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Pork Tortilla Soup

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  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 6
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Add something spicy to your family's Mexican night! Serve this pork soup with tortilla chips at the bottom of the bowls.
Updated May 10, 2010
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Ingredients

  • 1 pound pork boneless sirloin or loin, cut into 1-inch cubes
  • 1 envelope (1 1/4 ounces) taco seasoning mix
  • 3 corn tortillas (5 or 6 inches in diameter), cut into 1-inch squares
  • 1 can (14 1/2 ounces) diced tomatoes with jalapeños, undrained
  • 2 cans (15 1/2 ounces each) great northern beans, drained
  • 1 carton (32 ounces) chicken broth
  • 4 corn tortillas (5 or 6 inches in diameter), cut in half, then cut into 1/2-inch strips

Steps

  • 1
    Mix all ingredients except tortilla strips in 3 1/2- to 4-quart slow cooker.
  • 2
    Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir gently before serving. Place some tortilla strips into bottom of each of 6 bowls. Ladle soup over tortilla strips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Great northern beans add a distinctive, delicate flavor to this Mexican-inspired soup, but you can substitute any canned beans you have on hand.
  • tip 2
    Serve wedges of lime to squeeze a little fresh flavor into this hearty soup. Pass bowls of shredded Cheddar or Monterey Jack cheese, chopped fresh cilantro and sliced radishes to top each serving.

Nutrition

365 Calories, 5g Total Fat, 35g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
40mg
Sodium
1180mg
Total Carbohydrate
56g
Dietary Fiber
11g
Protein
35g
% Daily Value*:
Iron
44%
44%
Exchanges:
3 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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