Minced Pork & Sweetcorn Tortilla Soup: A Bowl You’ll Crave Twice

Picture this: a weeknight, you’re starving, and your stove’s giving side-eye because you’ve ignored it for days.

This soup turns ground pork and pantry corn into a punchy, slurpable fiesta in under 40 minutes.

It’s comfort with swagger—crispy tortilla shards, smoky broth, sweet pops of corn, and a squeeze of lime that makes everything snap into focus.

No culinary degree required, just a pot, a pan, and a willingness to show up hungry.

Why This Recipe Never Fails

This soup layers flavor fast: browning the pork, blooming spices, and finishing with fresh lime for brightness.

The sweetcorn tames the chile heat, while tortillas thicken the broth to silky perfection without cream. Toppings—avocado, cilantro, and crumbled tortilla—make every bowl customizable.

Translation: everyone at the table wins, even the picky eater who “doesn’t like soup.”

Minced Pork & Sweetcorn Tortilla Soup: A Bowl You’ll Crave Twice

Recipe by Wendy CarterCourse: Pork, Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

460

kcal

Ingredients

• 500 g (1.1 lb) minced pork

• 1 tbsp olive oil (or neutral oil)

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 jalapeño or serrano, seeded and minced (optional for heat)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp dried oregano (Mexican oregano if you have it)

• 1 tsp chili powder (or ancho powder for a deeper flavor)

• 2 tbsp tomato paste

• 1 can (400 g/14 oz) crushed tomatoes

• 4 cups (1 L) chicken stock (low sodium)

• 1 1/2 cups sweetcorn (frozen, canned, or fresh kernels)

• 6 corn tortillas, cut into strips

• 1 lime, cut into wedges

• Salt & black pepper, to taste

• Optional toppings: avocado slices, chopped cilantro, sliced radish, crumbled queso fresco, sour cream, extra tortilla chips

Step-by-Step Instructions

• Warm a large pot: Heat over medium-high. Add oil and minced pork. Season with 1/2 tsp salt and a few grinds of pepper. Cook 5–7 minutes, breaking it up until well-browned and slightly crispy at the edges.
• Push pork to one side: Add onion and jalapeño to the empty space. Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds—fragrant, not burnt.
• Spice it right: Sprinkle in cumin, smoked paprika, oregano, and chili powder. Stir 30 seconds to bloom the spices. Add tomato paste and cook 1 minute until it darkens slightly.
• Pour in liquids: Add crushed tomatoes and chicken stock. Scrape up any browned bits (free flavor!). Stir in sweetcorn. Bring to a simmer.
• Meanwhile, toast the tortilla strips: Pan-toast in a dry skillet until crisp, air-fry at 180ºC/360ºF for 5–7 minutes, or bake at 190ºC/375ºF for 8–10 minutes with a light brush of oil and a pinch of salt.
• Simmer the soup: Cook 12–15 minutes to meld flavors. Taste and adjust salt and pepper. Squeeze in 1/2 lime and taste again—bright is right.
• Thicken (optional): For a thicker, classic tortilla-soup vibe, crumble a handful of toasted tortilla strips into the pot and simmer 3 more minutes so they soften and slightly thicken the broth.
• Serve: Ladle into bowls. Top with avocado, cilantro, radish, queso fresco, a dollop of sour cream, and a scatter of crispy tortilla strips. Serve with extra lime wedges because you’re not boring.

Storage Tips

• Fridge: Keeps 3–4 days in an airtight container. Store tortilla strips separately so they stay crisp.
• Freezer: Up to 2 months.
  

  Freeze without the toppings and tortillas. Reheat gently and add fresh toppings before serving.

• Reheat: Stovetop over medium or microwave in 60–90 second bursts, stirring.
  

  Add a splash of stock if it thickens too much.

Health Benefits

• Protein-packed: Minced pork delivers complete protein for muscle repair and staying full.
• Fiber assist: Corn and tomatoes contribute fiber, supporting digestion and steady energy.
• Micronutrient boost: Tomatoes bring lycopene; jalapeño adds vitamin C; lime juices up your antioxidants.
• Smart fats: Avocado and olive oil add heart-healthy monounsaturated fats—satiety without the food coma.

Nutrition Stats

Per serving (approx., without toppings): 460 kcal; 29 g protein; 24 g fat; 29 g carbs; 5 g fiber; 1,050 mg sodium (varies by stock). Add avocado/cheese and you’ll bump the calories and fats; go lighter on salt if your stock isn’t low-sodium.

Little Mistakes, Big Impact

• Skipping the browning: Grey pork = grey flavor.
  

  Get color on the meat for depth.

• Burning the garlic: A mere 30 seconds is enough. Charred garlic turns the whole pot bitter.
  

  Hard pass.

• Adding tortillas too early: They’ll disintegrate into mush. Add at the end if you want body; keep the rest crisp for topping.
• Forgetting acid: No lime equals flat-tasting soup.
  

  That squeeze is your instant upgrade.

Different Takes

• Green enchilada twist: Swap crushed tomatoes for tomatillo salsa and use chicken stock as is. Add a handful of spinach at the end.
• Smoky chipotle: Stir in 1–2 tsp chipotle in adobo for heat and smoke.
  

  Balance with extra lime and a touch of honey.

• Veg-forward: Add black beans and diced zucchini in the last 10 minutes. Cut pork to 300 g to keep macros balanced.
• Creamy-luxe: Blend a cup of the soup and return to the pot.
  

  Finish with 2 tbsp crema or Greek yogurt. Thick, but not heavy.

• Crispy chorizo topper: Fry 100 g chorizo coins until crisp and scatter over bowls for a punchy, restaurant-level finish (IMO, elite).

Can I use ground turkey instead of pork?

Yes.

Use 500 g ground turkey thigh for better flavor and moisture. Add 1 extra tablespoon oil and don’t skip browning—it needs the help.

Will flour tortillas work?

They’ll soften without crisping well and can get gummy.

Corn tortillas are traditional and give better texture and flavor. If you must, use flour tortillas just for topping and toast aggressively.

Is this spicy?

Mild to medium.

Skip the jalapeño for minimal heat. For a kick, add chipotle or keep the seeds in the chili.

Taste as you go—your mouth, your rules.

Can I make it in a slow cooker?

Brown the pork, onions, and spices on the stove first. Transfer to slow cooker with tomatoes, stock, and corn; cook on Low 4–5 hours.

Add lime and tortillas at the end.

How do I make it gluten-free?

Use certified GF stock and corn tortillas. Most spices are naturally GF—just check blends for sneaky fillers.

My Take

This is the kind of soup that bullies takeout into submission.

It’s fast, gutsy, and flexible—exactly what you want on a Tuesday night when “meh” isn’t on the menu. The minced pork brings savory depth, the sweetcorn adds pop, and the tortillas do double duty as thickener and crunch.

Keep the lime generous, the toppings playful, and you’ll wonder why you ever waited an hour for delivery, FYI.