Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty Mexican-inspired soup featuring tender pork simmered with chipotle peppers, tomatoes, and fresh vegetables, served with crisp tortilla strips and a squeeze of lime. This Mexican-inspired street-food recipe, ready in about 140 minutes, pairs pork shoulder, cubed, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork shoulder, cubed
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 2 peppers, chopped chipotle peppers in adobo sauce
• 6 cups chicken broth
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 cup (fresh or frozen) corn kernels
• 1 cup, store-bought or homemade tortilla strips
• 4 lime wedges
• 1 tsp cumin
• 1 tsp oregano
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown on all sides for about 5-6 minutes until the edges are crispy and caramelized.
2. Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot, cooking for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 2 chopped chipotle peppers in adobo sauce, 1 tsp cumin, 1 tsp oregano, 1.5 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes to release aromas.
4. Step 4: Pour in 6 cups chicken broth, then add 2 diced carrots, 2 diced celery stalks, and 1 cup corn kernels. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until pork is fork-tender.
5. Step 5: Taste and adjust seasoning if needed. Ladle the soup into bowls and top each with 1/4 cup chopped fresh cilantro and 1/4 cup crispy tortilla strips.
6. Step 6: Serve with lime wedges for squeezing over the soup to add brightness.