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A bowl of carnitas tortilla soup with crushed tortilla chips, fresh cilantro, and shredded cheese on top. Ramekins of the toppings in the background

Carnitas Tortilla Soup

  • Author: Aubrey
  • Prep Time: Overnight
  • Cook Time: 55
  • Total Time: 55


Delicious carnitas tortilla soup is like the Goldilocks of recipes: it’s hearty without being too thick, spiced without being too spicy, and cozy without being too heavy! And you’ll love how the browned pork adds big, rich flavor.



2 lbs. pork tenderloin, diced and browned
8 cups chicken stock
2 cans of corn, drained
2 small cans chopped green chiles
26oz crushed tomatoes
¾ cup dry beans, soaked overnight
¼ cup ground cumin
¼ cup chili powder
2 tbsp garlic powder
2 tbsp Mexican oregano
Salt & pepper to taste


  1. In a large soup pot, add the browned pork and dry spices.
  2. Stir over medium heat to toast the spices.
  3. Once fragrant, add everything to the pot and simmer over medium-low heat for 45 minutes.
  4. Season to taste and serve hot.


  • Serving Size: 1 bowl
  • Calories: 311
  • Fat: 4
  • Carbohydrates: 28
  • Fiber: 8
  • Protein: 31.5
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