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Southwestern-Style Pork Tortilla Soup

Southwestern-Style Pork Tortilla SoupUse leftover Cuban Glazed Pork Loin to whip up a batch of Southwestern-style Pork Tortilla Soup in no time flat. Serve with corn bread muffins and a lettuce salad.

Recipe Ingredients:

2 cups cooked pork loin roast, cubed
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 quart chicken broth
1 (15-ounce) can diced tomatoes
1 (4-ounce) can diced green chiles
Crumbled tortilla chips, for garnish
Shredded cheddar cheese, for garnish
Lime wedges (optional)
Cilantro leaves (optional)

Cooking Directions:

  1. Sauté onion in a heavy-bottomed pot over medium heat with oil until softened. Stir in garlic and cumin. Add chicken broth, diced tomatoes and diced green chiles. Bring the mixture to a simmer, reduce the heat to low and cook for about 20 minutes.
  2. Stir in cubed pork loin and just heat through.
  3. Serve in bowls topped with crumbled tortilla chips and shredded cheddar cheese. Garnish with lime wedges and cilantro if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 280; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 80mg; Total Carbs: 14g; Fiber: 2g; Protein: 32g; Sodium: 610mg.

Recipe and photograph provided courtesy of National Pork Board.