Slow-Cooker Pork Tortilla Chip Soup
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
tablespoons extra-virgin olive oil
pound pork tenderloin, trimmed of excess fat and cut into 1/2-inch chunks
can (14.5 oz) diced tomatoes with green pepper
can (4 oz) Old El Paso™ Chopped Green Chiles
cup crushed tortilla chips
cup chopped cilantro (for garnish)
jalapeño, diced (for garnish)
cups (or less) shredded cheddar cheese (for garnish)
pinch coarse salt and freshly ground pepper
Gather your ingredients. Then heat the oil in a large skillet over medium high. Add the pork, season with a pinch of salt and sear on all sides, until browned. It won't be cooked through, but that's okay. Remove meat and set aside.
Back in the pan, add the onions; sauté until they start to soften, 5 minutes. Add the garlic, cumin and chili powder, and sauté another minute.
Transfer onion mixture and pork to a slow cooker. Add the tomatoes through the tortilla chips. Toss in a small pinch of salt and pepper. Cook on high for 4 hours.
Ladle the soup and serve garnished with cilantro, cheese and fresh jalapeno slices.
More About This Recipe
- Let's talk about the slow cooker.Everyone agrees. We all love it. It's our BFF. It saves the day. All that. And it's true! So I guess we don't really need to talk about it then, huh?In that case, let's talk about what we could put IN the slow cooker that will make ya beam. See stars. Fall in lurve. Reach for new dreams. All that.Well, A: It's a Mexican-style soup.B: With porkC: And veggies. And tortilla chips.D: And a LOT of peppery hotness that make your face rain. In the good way.E: I don't have an E, actually. Want me to just start? Okay.After about four hours of falling in love, this is what ya get! A yummy, spicy soup dolloped with cheese and sour cream and cilantro and more jalapenos. Ugh, so good. And very spicy, so watch yourself!