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
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(27%)Cholesterol 80mg
(25%)Sodium 610mg
(0%)Potassium 0mg
Total Carbohydrate 14g
(8%)Dietary Fibre 2g
Sugars 0g
Sugar Alcohols 0g
(64%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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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.
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