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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

 

 

Ingredients:

  • 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

Directions:

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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