Carnitas Tortilla Soup
Our Carnitas Tortilla Soup is a rich and delicious recipe that is both easy to make and super soothing and cozy. This soup is bursting with tons of flavor and is perfect for anytime of the year.
Prep Time10 minutes mins
Cook Time33 minutes mins
Total Time43 minutes mins
Course: Appetizer, dinner, lunch, Main Course, Soup
Cuisine: Mexican
Servings: 6
Calories: 228kcal
- 2 tablespoons vegetable oil
- 1/2 diced yellow onion
- 2 minced garlic cloves
- 1 seeded and diced jalapenos
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 (14 ounce) can diced fire roasted tomatoes, drained and pureed
- 4 cups chicken stock
- 1 cup canned black beans, drained
- 1 cup charred corn kernels
- 3 cups shredded carnitas
- 2 limes, juiced (plus more wedges for garnish)
- 1 cup fried tortilla strips
- 1 avocado, peeled pitted and diced
- 2 tablespoons chopped cilantro (plus more leaves for garnish)
- 1/4 cup crumbled cotija cheese
- salt and pepper to taste
Pour oil into a pot and place over medium-high heat.
Add onions, garlic and jalapenos and sauté for 4 to 5 minutes, until onions become soft. Season with salt and pepper.
Add cumin and chile powder and continue to sauté for 2 minutes.
Pour pureed tomatoes to pot and stir together, about 1 minute.
Pour stock into pot and stir together. Bring soup to boil, then lower heat to medium and simmer for 15 to 20 minutes. Season with salt and pepper
Stir black beans, corn, carnitas, cilantro, and lime juice to soup and simmer for an additional 5 minutes.
Remove soup from heat and adjust seasonings(salt and pepper) as needed.
Ladle soup into bowls and top each with fried tortilla strips, diced avocados, cilantro leaves, and crumbled cotija. Serve immediately with lime wedges.
Calories: 228kcal | Carbohydrates: 29g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 537mg | Potassium: 538mg | Fiber: 6g | Sugar: 7g | Vitamin A: 562IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 2mg