Pork Tortilla Soup

Slow Cook Pork Tortilla Soup


  • 1 tablespoon Olive oil
  • 1 medium onion diced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 3 garlic cloves minced
  • 34-2 lbs pork tenderloin or roast cut into 1/2 inch cubes
  • 2 cups of diced tomatoes or homemade tomato or seasoned sauce
  • 2 tablespoons diced jalapeno
  • 1 (4 ounce) can diced green chilies
  • 1 (32 ounce) package organic chicken broth
  • 10 ounce bag frozen organic corn
  • one package organic corn tortillas
  • Lard, ghee or olive oil to cook tortillas
  • Shredded cheddar cheese for topping
  • Sliced avocado for topping


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.

Add Pork and cook until pink is gone. Just a few minutes.

Transfer to slow cooker tomatoes, chilies, and broth.

Cover and cook 4 hours on high.

While soup is cooking cut corn tortillas into small pieces and fry in skillet to make chips. Salt for seasoning and set aside.

Stir in corn. Cook 2 minutes.

Ladle into serving bowls and garnish chips, avocado, and cheese.