We make pulled pork pretty regularly, and when I go to the trouble of making port butt, I tend to have a lot of leftovers. That means I’m always looking for ways to use those that go beyond another bbq pulled pork sandwich. Enter Traeger Pulled Pork Tortilla Soup. This is so quick to throw together and turns those smoked pulled pork leftovers into something completely different and new.
Smoked Traeger Pulled Pork Tortilla Soup
Get out your soup pot, you’re about to make one of the easiest dinners EVER. This recipe makes great use of that leftover pulled pork you have and turns it into a spicy, flavorful pot of tortilla soup that is fast enough to make even after a busy workday, but delicious enough to serve to your company on the weekend.
Traeger Pulled Pork Tortilla Soup shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- smoked pulled pork
- chicken broth
- Mexican oregano
- jalapeño peppers
- grilling cheese (or shredded cheese, if you’d rather)
- flour tortillas
- tortilla chips
How to make Pulled Pork Tortilla Soup
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Take the pork, broth, hot sauce, onion, oregano, and jalapeno in a stock pot. Bring it to a simmer and let it cook for 20-30 minutes.
With cheese. If you are using grilling cheese, give it a grill. If shredded, just plop it right in the soup. Add some crumbled tortilla chips on the top and the cilantro.
Serve with sour cream, warm flour tortillas, and extra hot sauce for those of you that like the heat!
Smoked Pork Tortilla Soup FAQ
Covered in the fridge is great! We usually keep it right in the Dutch Oven that we cooked it in.
It is soup, so the microwave is perfect for reheating. The stove top also works well.
More pulled pork!
1 hour 10 minutes
- 2 pounds shredded smoked pork
- 8 cups chicken broth
- 1 1/2 teaspoons tapatio
- 2 teaspoons Mexican oregano, separated
- 1/8 cup finely diced onion
- 2 jalapeño peppers
- 6 ounces grilling cheese (or shredded cheese, if you’d rather)
- 12 small flour tortillas
- 1 bag tortilla chips
- 1 tablespoon chopped cilantro
- Combine the shredded pork, chicken broth, Tapatio, Mexican oregano, onion, and jalapeno in a medium to large stock pot. Bring it to a simmer and let cook for 20-30 minutes, or until the vegetables are tender.
- Grill your cheese and cut into bit-sized pieces. If you don’t have grilling cheese, shredded cheese works great too.
- Ladle into bowls and top with tortilla chips and cilantro. Serve with warm tortillas on the side, extra hot sauce, and sour cream.
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Amount Per Serving:
Calories: 985Total Fat: 45gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 168mgSodium: 2120mgCarbohydrates: 82gFiber: 6gSugar: 2gProtein: 60g
Nutrition data provided here is only an estimate.