Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 120 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Pork Tortilla Soup with Chipotle and Vegetables?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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