Green Chile & Pork Tortilla Soup – A Hearty Mexican Classic
A Comforting and Flavorful Take on Traditional Tortilla Soup
This Green Chile & Pork Tortilla Soup is a hearty, spicy twist on the classic. Featuring slow-cooked pork, smoky green chiles, and a rich broth, topped with crispy tortilla strips, avocado, and lime, it’s perfect for any meal.
Green Chile & Pork Tortilla Soup – A Hearty Mexican Classic
DifficultyMedium
Servings6
Prep time20 minutes
Cook time1 hour30 minutes
Total time1 hour50 minutes
Ingredients
For the Pork
- 2 lbs pork shoulder (Boston butt), cut into chunks
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 small white onion, diced
- 2 cups low sodium chicken broth
For the Soup Base
- 1 tbsp olive oil
- 1 medium white onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 4 roasted Hatch green chiles, diced (or poblano/Anaheim peppers)
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- Juice of 1 lime
- Salt and pepper, to taste
For the Tortilla Strips
- 6 corn tortillas, cut into thin strips
- 2 tbsp olive oil
- 1/2 tsp salt
Toppings
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija or queso fresco
- Lime wedges
Let's Get Cooking!
Instructions
- 1
Cook the Pork
- Heat 1 tbsp olive oil in a large pot over medium-high heat.
- Season the pork chunks with salt, pepper, cumin, and smoked paprika.
- Sear the pork on all sides for 3-4 minutes per side until browned.
- Add onions and garlic, then pour in chicken broth.
- Cover and simmer on low heat for 1 hour, or until fork-tender.
- 2
Make the Soup Base
- In a separate large pot, heat 1 tbsp olive oil over medium heat.
- Add the onions and green bell peppers, sautéing for 3-4 minutes.
- Stir in the garlic, cumin, oregano, and chili powder, cooking for 1 minute.
- Add green chiles, chicken broth, fire-roasted tomatoes, black beans, and corn.
- Bring to a simmer and let cook for 20 minutes.
- 3
Shred the Pork & Add to Soup
- Remove the cooked pork from the broth and shred using two forks.
- Add shredded pork to the soup, stir well, and let simmer for 10 more minutes.
- Squeeze in the lime juice, then taste and adjust seasoning.
- 4
Make the Tortilla Strips
- Preheat the oven to 375°F (190°C).
- Toss tortilla strips with olive oil and salt, then spread on a baking sheet.
- Bake for 12-15 minutes, or until crispy and golden.
- 5
Serve & Garnish
- Ladle soup into bowls and top with tortilla strips, avocado, cilantro, and cheese.
- Serve with extra lime wedges on the side.
Recipe Notes & Variations
Recipe Notes
- Pork Preparation: For the most flavor, use pork shoulder or pork butt, which become tender and juicy when slow-cooked. Trim excess fat but leave some for richness.
- Spice Level: Adjust the heat by using mild, medium, or hot green chilies. If a spicier broth is desired, add diced jalapeños or a pinch of cayenne pepper.
- Tortilla Texture: For crispy tortilla strips, bake them in a 400°F oven for 10 minutes, or fry them in hot oil until golden. For a softer texture, stir them directly into the soup.
- Broth Thickness: If a thicker soup is preferred, blend one cup of the soup base before returning the shredded pork. This creates a slightly creamy texture while keeping the rustic feel.
- Make-Ahead Storage: This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to four days. Reheat on the stove over medium heat.
- Freezing Instructions: Allow the soup to cool before transferring it to a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
Recipe Variations
- Slow Cooker Method: Sear the pork before placing it in a slow cooker with the broth and spices. Cook on low for six to eight hours or high for four hours until fork-tender.
- Instant Pot Method: For a faster version, use an Instant Pot. Sear the pork, add the broth and spices, and cook on high pressure for 40 minutes with a natural release.
- Chicken Variation: Substitute shredded rotisserie chicken or boneless, skinless chicken thighs for the pork. If using raw chicken, cook it in the broth and shred before serving.
- Vegetarian Option: Omit the pork and replace it with canned black beans, pinto beans, or chickpeas. Add extra vegetables like zucchini, corn, or bell peppers for a hearty meatless version.
- Extra Hearty Version: Stir in cooked white rice, quinoa, or hominy to add more texture and substance.
- Cheese and Dairy Alternatives: Replace traditional cheese with cotija, queso fresco, or a dairy-free cheese substitute for a unique twist. Sour cream can be swapped for Greek yogurt or omitted for a dairy-free version.
- Crispy Garnish Alternatives: If tortilla strips are not available, try using crushed tortilla chips, cornbread crumbles, or roasted pepitas for added crunch.
- Rich & Smoky Flavor: Add fire-roasted tomatoes, smoked paprika, or a splash of chipotle adobo sauce for a deeper, more complex broth.
This Green Chile & Pork Tortilla Soup is easy to customize, making it a perfect option for any season. Whether adjusting the protein, adding grains, or intensifying the spice level, this dish offers endless ways to enjoy a comforting, flavorful meal.
Nutrition
| Calories | 410 |
| Carbohydrates | 35g |
| Cholesterol | 70mg |
| Fat | 18g |
| Fiber | 8g |
| Protein | 32g |
| Saturated Fat | 5g |
| Sodium | 760mg |
| Sugar | 6g |
| Unsaturated Fat | 10g |
The History & Inspiration Behind Tortilla Soup
Tortilla soup, or sopa de tortilla, is a Mexican culinary staple that dates back to pre-Columbian times. Originally crafted by the Aztecs, this dish utilized leftover corn tortillas, transforming them into a delicious, crispy garnish for a brothy, tomato-based soup. Over the centuries, tortilla soup evolved as different regions of Mexico added their own variations, incorporating local spices, meats, and vegetables.
This Green Chile & Pork Tortilla Soup puts a Southwestern spin on the classic, using fire-roasted green chiles and succulent shredded pork to create a deeply flavorful and slightly smoky broth. Whether you’re looking for the best tortilla soup recipe or just a quick and easy tortilla soup, this version brings restaurant-quality flavor to your kitchen.
The Art of Cooking This Flavorful Soup
Slow-Cooked Pork for Maximum Tenderness
The secret to the richness of this soup is slow-braised pork. Using pork shoulder (also called Boston butt) ensures the meat stays moist and flavorful. Cooking it low and slow allows the fat to render and the flavors to develop beautifully.
The Smoky Heat of Green Chiles
- Hatch green chiles (when in season) bring an earthy, smoky spice.
- Poblanos or Anaheim peppers are great substitutes for a milder flavor.
- For extra heat, add roasted jalapeños or serrano peppers.
Homemade Crispy Tortilla Strips
While some tortilla soups use store-bought tortilla chips, this recipe elevates the texture with homemade crispy tortilla strips. They soak up the broth slightly while still adding a crunchy bite.
What Makes This the Best Tortilla Soup Recipe?
✔ Packed with bold Mexican flavors
✔ Tender, slow-cooked pork
✔ A smoky, spicy green chile broth
✔ Topped with crispy tortilla strips, avocado, and lime
✔ Easy to make and perfect for meal prep
When to Serve Green Chile & Pork Tortilla Soup
This recipe is perfect for any occasion:
✔Cold winter nights – A warming, hearty bowl of comfort
✔Mexican-themed dinner nights – Serve alongside tacos or quesadillas
✔Family gatherings – A crowd-pleaser that can be made ahead
✔Meal prep lunches – Stays fresh in the fridge for up to 4 days
