Slow Cooker Pork Tortilla (Chip) Soup

"Found this in Parents Magazine January 2005 issue. Haven't made it yet, but want to soon. Crushed tortilla chips give this soup its authentic flavor and hearty texture."
 
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Ready In:
4hrs 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In large skillet, heat oil over medium-high heat.
  • Add onion and cook until softened, about 6 minutes.
  • Stir in chili powder, cumin, and garlic; cook 1 minute more.
  • Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
  • Cover and cook 4 hours on high.
  • Stir in corn.
  • Ladle into serving bowls and garnish with cilantro.

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Reviews

  1. While I was pretty "fast and loose" with this recipe, I think my results were fairly close to the recipe followed to the letter. Due to my overdose of green chiles, it was pretty hot (spicy.) This is basically chicken tortilla soup with pork instead of chicken. That said, I enjoyed it just the same. Here are the adjustments I made: I used ground pork instead of cubed pork. I didn't have tomatoes with jalapeno, so I chopped up a jalapeno and added it to the pork and onions that I sauteed first. I was perhaps a bit more generous with the green chiles, as I wanted to use up what I had in the fridge. I didn't have any chicken broth, so I used a can of cream of chicken soup and some vegetable broth to get the amount of liquid required. I used frozen corn instead of canned corn. I threw in some cooked cranberry beans (similar to pinto beans) just because I wanted to use them up. I used mild ground chile instead of chili powder. (If you live in the Southwest, you know the difference.) I cooked it on the stove-top instead of the slow cooker. It only took about 30 min. that way. As with most soup, you can usually make adjustments and still have it work out. That is what I did, but I don't think it was too far off the mark. The cream of chicken soup made it a less transparent broth, but worked out flavor-wise I think. I will probably make this again. It's nice to know that such a soup will take either chicken or pork and come out tasting pretty much the same.
     
  2. Very good and easy! I only used 1 pound of the pork and that seemed to be enough for us. Broke some taco shells into pieces for the tortilla chips - which also worked out okay. All in all a very good and hearty meal! Thanks for sharing!
     
  3. Very good!! It was easy to make and tasted wonderful. A nice healthful way to end a cold Winter's day :)
     
  4. I made this with city chicken cut pork (a little cheaper and already cut up!) added some chorizo and black beans-yum! Topped this with sharp cheddar and sour cream and served with hard whole wheat rolls. Hubby gave it two thumbs up, this is a keeper!
     
  5. This is one of the easiest meals, and so yummy! I have tried variations like beef cubes, tortilla strips, and fresh tomatoes, and it always works out well. We like it with a bit of sour cream on top.
     
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Tweaks

  1. What a hearty and great soup. Full of flavor. The only changes I made were to use chicken instead of the pork, added more garlic, used a can of Rotel instead of the chilles/tomatoes/jalapenos and added more veggies. A great basic recipe. Thank you!
     

RECIPE SUBMITTED BY

I am the mother of three (one grown, one in middle school and one in high school). I have grandchildren who we invite over regularly to spend the night. We have lots of fun and a very full house! I do all of the baking and my husband cooks all the dinners. He loves to BBQ and cook and he is GOOD at it! He is wonderful with the children and I appreciate him so! I enjoy gardening, crafts, sewing, and crocheting, pets, and all kinds of "kid fun". If I had a month off I would spend it somewhere on the coast with just my sweetie and a view of the sea. I would miss the kids terribly so I would have them visit us in the hotel (that of course has room service) on Thursdays,Fridays, Saturdays, and Sundays for swimming, walks, beach-combing, dune climbing and dune buggy rides, movies, church, and the hottub!
 
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