Spicy Pork Tortilla Soup with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty pork-based soup enriched with roasted vegetables and a smoky chipotle broth, garnished with crispy tortilla strips. This mexican-inspired street food ready in about 100 minutes pairs pork shoulder, cubed, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 pounds pork shoulder, cubed
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 1 medium bell pepper, diced
• 4 cloves garlic cloves, minced
• 2 peppers chipotle peppers in adobo, chopped
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 4 large corn tortillas, cut into strips
• 2 tablespoons fresh lime juice
• 1/4 cup cilantro, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium diced carrots and 1 medium diced bell pepper with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until caramelized and tender.
2. Step 2: Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Add 1.5 pounds cubed pork shoulder seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown pork on all sides, about 6-8 minutes. Remove and set aside.
3. Step 3: In the same pot, add 1 large chopped yellow onion and 4 minced garlic cloves; sauté for 5 minutes until translucent. Stir in 1 teaspoon cumin, 1 teaspoon dried oregano, and 2 chopped chipotle peppers in adobo; cook 1 minute until fragrant.
4. Step 4: Return pork to the pot, add the roasted carrots and bell peppers, pour in 6 cups chicken broth, and bring to a boil. Reduce heat and simmer uncovered for 1 hour until pork is tender and broth is flavorful.
5. Step 5: While soup simmers, heat a skillet over medium heat and crisp 4 large corn tortillas cut into strips in 1 tablespoon olive oil, about 2-3 minutes per side. Drain on paper towels.
6. Step 6: Just before serving, stir 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro into the soup. Adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon black pepper as needed.
7. Step 7: Ladle soup into bowls and garnish each with a handful of crispy tortilla strips.