Mexican

Pork Tortilla Soup - minus the Tortillas is for Lunch.

Pork Tortilla Soup - minus the Tortillas takes 15 minutes to prepare.

Pork Tortilla Soup - minus the Tortillas takes 20 minutes to cook.

Pork Tortilla Soup - minus the Tortillas makes 7 servings.

The ingredients for Pork Tortilla Soup - minus the Tortillas are:

1 Tblsp of Olive Oil
1 large onion chopped roughly
3 stalks of celery chopped roughly
1/2 large bell pepper chopped roughly

2 cloves of garlic finely minced (used the chopped garlice from Penzey's)
2 Tbls Hot Chili Powder (from penzey's)
1 Tbls of Cumin (from penzey's)
2 tsp Kosher Salt

1 cup of canned Tomatoes diced, crushed etc
1 6 ounce can tomato paste
1 cup chicken stop home prepared or organic low salt
1 small can chopped green chilis

2 cups Fresh sweet corn (or frozen)
8 ounces pulled pork/left over carnitas

Here is how you make Pork Tortilla Soup - minus the Tortillas:

saute the onion, celery, bell pepper in the olive oil until they start to soften.Add in the garlic, chili powder, cumin and kosher salt - stir around until all the other ingredients are coated.Throw in the tomato past, diced tomatoes, chicken stock and green chilis. Let cook until it boils then reduce to a simmer for about 10 - 15 minutes. Stirring occaionsally as it will stick to the bottom.Add to your Vitamix and blend until smooth.Pour back into pot - add your pork, corn and black beans. Heat through and serve or freeze. Serving Size:?2 cups

The nutritional information for Pork Tortilla Soup - minus the Tortillas is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 238.9

• Total Fat: 6.4 g
• Cholesterol: 27.7 mg
• Sodium: 640.3 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 5.7 g
• Protein: 17.0 g

Pork Tortilla Soup - minus the Tortillas is Mexican cuisine.