Slow Cooker Tortilla Squash Soup | Mrs. Wages

Slow Cooker Tortilla Squash Soup

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By , Mrs. Wages® Test Kitchen


  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Yields: 8 - 1 ½ cup servings
Slow Cooker Tortilla Squash Soup | Mrs. Wages


2 ½ to 3 lbs boneless pork shoulder, trimmed and cut in half

4 cups water

1 small butternut squash (about 1 ½ lbs), peeled, seeded and cut into 1-inch pieces

1 can (14.5 oz) petite diced tomatoes, undrained

1/2 cup chopped onion

1 jalapeño pepper, seeded and chopped

4 medium garlic cloves, minced

1 Tbsp chili pepper

2 tsp Mrs. Wages® Pumpkin Pie Filling Spice Mix

1 tsp salt


8 corn tortillas (6 inches), cut into 1/2-inch wide strips

2 Tbsp vegetable oil

1/2 tsp salt

1/2 cup cilantro, stems removed and chopped

1 lime, cut into 8 wedges


1Place pork in a 6-quart slow cooker. In a large bowl, combine the next 9 ingredients. Pour over pork. Cover and cook on low for 8-10 hours, or until pork is tender.

2Shortly before serving, heat oven to 450°F. In a large bowl, toss tortilla strips with oil and salt. Place on a baking sheet. Bake for 5-7 minutes or until crispy.

3Transfer pork to a large cutting board. Using two forks; shred pork and return meat to slow cooker. Cook for 30 minutes longer or until soup is heated through. Garnish soup with the tortilla strips, cilantro and lime wedges.

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