Updated August 13, 2020.
This post contains affiliate links. I receive compensation from purchases made using affiliate links (more information).
I’m trying to purge some of the things from my freezer, and I had some leftover pulled pork that needed to be used. My go-to for using random freezer meats is usually chili, so I thought about doing a white chili or some kind of chili verde (similar to the pulled pork burrito bowls, but in a chili format). I also thought about some kind of casserole or pot pie, but I eventually decided to do a tortilla soup.
I had a few things to do the day I made this, so something that I could just dump into the slow cooker was appealing. You can also make this on the stovetop in a dutch oven or large pot. I chose the slow cooker because I was going to be running around the house doing things and didn’t want anything on the stovetop.
I was very pleased with how this turned out, and I think it’s going to be amazing reheated for lunch at work this week. It has a smoky, mildly spicy flavor and is very hearty. It’s quite different from my chicken tortilla soup and almost borders on a chili. It’s also great that it totally doesn’t matter if your leftover pulled pork already has BBQ sauce on it. Mine totally did!
This recipe gets the chipotle chili flavor I love from chipotle chili powder. If you don’t have any on hand and don’t want to buy any just for this recipe, you can also use a packet of McCormick Chipotle Taco Seasoning. You could also use a half teaspoon or so of liquid from a can of chipotles in adobo sauce. I keep those on-hand in my freezer (after the can has been opened) since I rarely use an entire can at once.
Looking for more leftover pulled pork recipes? Check out this list of 30 Ways To Use Leftover Pulled Pork!
Pulled Pork Tortilla Soup
- Slow cooker, dutch oven, or large pot
- 2 cups pulled pork (It’s fine if you are using leftovers and it has some BBQ sauce on it)
- 2 tbsp BBQ sauce (If your pulled pork does not have BBQ sauce on it)
- 1 can petite diced tomatoes 28 oz. can
- 1 jar salsa verde 16 oz. jar
- 1 onion diced
- 1 cup frozen corn (OK to substitute 1 can of corn)
- 1 can black beans drained
- 1 can great northern beans drained
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ tsp chipotle chili powder (Instead of all of the seasonings, substitute a packet of McCormick Chipotle Taco Seasoning)
- 1 cup chicken stock
- Sour cream
- Shredded Monterey Jack or cheddar cheese
- Tortilla strips Or crumble some tortilla chips
- Combine all ingredients (except toppings) in the slow cooker or a large pot.
- If using the slow cooker, cook on low for about 90 minutes, or until the soup is hot. If cooking on the stovetop, bring the soup to a boil, then reduce to a simmer and cook covered for about 90 minutes or until the soup is hot. On the stovetop, stir occasionally.
- Top each portion with sour cream, shredded cheese, and tortilla strips.