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Pulled Pork Tortilla Soup

November 5, 2014

I recently got a smoked Boston butt for a youth group fundraiser (and how great an idea is that?  Allergen friendly, not crap processed food, and OMG it’s fabulous) that netted me a gallon and quart freezer bags full of pulled pork.  I can only eat so many barbeque sandwiches, so once the weather started cooling down, I decided to see if I could adapt it to a soup.  Because we love all things Mexi-flavored in this house, the most obvious thing to convert was my chicken tortilla soup.  The end result was spicy and delicious and perfect.   Servings: 6 at 337 calories and 17 grams of fat (before toppings)

Pulled pork tortilla soup




  • 3 cups pulled pork
  • 4 ounces diced green chilies
  • 15 oz can of diced tomatoes
  • 1/4 cup bell pepper, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1 medium onion chopped
  • 32 ounces chicken stock
  • 8 ounces Mexican tomato sauce (if you don’t like heat, just use regular tomato sauce)
  • 2 cups black beans, rinsed
  • 2 cloves garlic, minced
  • 1/2 tbs chili powder
  • 1 tbs cumin
  • 1 cup water
  • 2 tsp sea salt


1. This is one of those fabulous fix it and forget it recipes. It’s literally dump all the ingredients in the crock pot and cook on low for 6 hours.

2. Serve with sour cream, cheese, avocado, tortilla chips–whatever floats your boat.


One Comment leave one →
  1. November 6, 2014 10:21 am

    I would never eat chicken tortilla soup, but I think I could get into this pulled pork one!

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