Southwestern-Style Pork Tortilla Soup
Use leftover pork loin roast to whip up a batch of Southwestern-inspired tortilla soup in no time flat.
Ingredients
- 2 cups cooked pork loin roast, cubed (used leftovers)
- 1 medium onion, chopped
- 1 Tbs olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 quart chicken broth
- 1 15 oz can diced tomatoes
- 1 4 oz can diced green chiles
- tortilla chips, crumbled (to garnish)
- Cheddar cheese, shredded (to garnish)
- lime wedges, (optional)
- cilantro leaves, (optional)
Directions
- 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. Stir in cubed pork loin and just heat through.
- Serve in bowls topped with crumbled tortilla chips and shredded cheese. Garnish with lime wedges and cilantro if desired.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with corn bread muffins and a lettuce salad.
Nutrition Facts
Calories 280
Calories from Fat 86 (31%)
(14%)Total Fat 9g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(27%)Cholesterol 80mg
(25%)Sodium 610mg
(0%)Potassium 0mg
Total Carbohydrate 14g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(64%)Protein 32g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.