A Little Katie, A Lot of Grace

Katie’s Creamy Mexican Pork Chop Soup ♡ | A Crockpot Keeper

Well, this was supposed to be pork tacos. 😂 And somehow we ended up with a cozy, creamy bowl of soup that I loved enough to save as a keeper!

Creamy Mexican pork chop soup in a pink bowl with a vintage Katie's Kitchen feature design

One of my favorite things to do in the kitchen is start with what I already have and see where it takes me. Sometimes it works, sometimes we improvise… and sometimes it turns into something I absolutely want to make again. ♡

Save This Keeper Recipe ♡

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Download the Printable Recipe Card ♡

How the Tacos Became Soup

I started with about eight boneless pork chops in the crockpot, along with onion, salsa, chicken broth, diced tomatoes, and a little homemade blend of seasonings. I let everything cook low and slow for about ten hours, until the pork was so tender it broke into big, delicious chunks.

Then came the part that changed everything: I stirred in a whole block of cream cheese near the end. It melted into the broth and turned what started as a taco dinner into a rich, creamy Mexican-inspired soup.

We finished our bowls with shredded cheese and sour cream, and enjoyed warm tortillas on the side. SO good. Definitely one worth keeping!

Katie’s Creamy Mexican Pork Chop Soup ♡

Method: Slow cooker · Cook time: About 10 hours on LOW · Best served with: Shredded cheese, sour cream & tortillas

Ingredients

  • About 8 boneless pork chops
  • 1 whole onion, chopped
  • 1 standard 14.5-ounce can diced tomatoes
  • About 2 cups salsa
  • About 3 cups chicken broth
  • Black pepper, paprika, cumin, and chili powder, to taste
  • 1 full 8-ounce block cream cheese
  • Shredded cheese and sour cream, for serving
  • Warm tortillas, optional for serving

Kitchen note: I spice from the heart! 😂 I didn’t measure the black pepper, paprika, cumin, or chili powder. Start lightly and adjust the seasonings to taste. I didn’t use a taco seasoning packet or add salt.

Instructions

  1. Put the boneless pork chops and chopped onion in the slow cooker.
  2. Add the salsa, can of diced tomatoes, and about 3 cups chicken broth.
  3. Season with black pepper, paprika, cumin, and chili powder. Stir gently to combine.
  4. Cover and cook on LOW for about 10 hours, until the pork is completely tender.
  5. Break the pork into large tender chunks right in the slow cooker.
  6. During the final 30 minutes of cooking, add the entire 8-ounce block of cream cheese. Let it soften and melt, stirring until the broth is creamy and smooth.
  7. Ladle into bowls and top with shredded cheese and sour cream. Serve with warm tortillas if you’d like!

A Little Note From My Kitchen

This is one of those recipes that reminds me why I love cooking at home. It wasn’t carefully planned or perfectly measured. It was just a handful of ingredients, a crockpot, and a little experimenting—and it became something delicious.

If you make it, I would love to hear how you put your own spin on it. That’s half the fun of a keeper recipe, isn’t it? 😂

With love from Katie’s Kitchen,
Katie ♡

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