Quick Taco Soup with Pork Carnitas
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5.0
30 reviews
Excellent
Quick Taco Soup with Pork Carnitas
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Enchiladas in a bowl! A thick, chunky soup on the table in 15 minutes with amazing flavours. This recipe is part of my Pork Carnitas series so is made using Pork Carnitas (Mexican Pulled Pork) but you can also make this with shredded chicken. By using pre cooked meat this is a super fast meal you can get on the table in 15 minutes!
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Ingredients
- 1 tbsp olive oil
- 1 brown or white onion , diced
- 1 red bell pepper (capsicum), diced
- 1 can (15oz / 400g) black beans (Note 2)
- 1 can (15oz / 400g) sweet corn
- 2 garlic cloves , minced
- 2 tsp oregano (dried)
- 2 tsp cumin
- 1 tsp paprika
- 1/4 tsp chilli (optional)
- 2 cups shredded Mexican pulled pork (Pork Carnitas) (or shredded chicken)
- 24 oz / 680 g tomato puree passata (or crushed tomatoes - see Note 1)
- 4 cups (1 litre / 2 pints) chicken or vegetable broth / stock
- salt and pepper
Toppings (optional)
- corn chips
- sour cream
- grated cheese
- Cilantro / coriander leaves
- avocado , diced
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Instructions
- Heat the oil in a large saucepan over high heat.
- Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
- Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
- Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
- Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
- Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
- Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
- Serve with toppings of choice. The more toppings = more delicious!
Freezer Friendly Instructions
- Follow steps 1 to 3.
- In step 4, do not add the tomato passata or chicken/vegetable stock/broth. Instead, add 1 cup of water, bring to simmer and stir, scraping the bottom of the pot to get the brown bits off.
- Remove pot from heat and set aside to cool, then pour the contents into a container or ziplock bag and freeze.
- To cook, defrost, then pour the contents into a saucepan. Add the tomato passata and chicken stock/broth. Then follow steps 6 onwards as per above.
Notes
- Passata is pureed tomatoes, a thick juice consistency, not a paste consistency. You can substitute the passata with 28oz/800g crushed tomatoes.
- You can substitute black beans with red kidney beans
- Nutritional analysis excludes toppings.
Nutrition Information
Show Details
Serving
724g
Calories
398cal
(20%)
Carbohydrates
63.9g
(21%)
Protein
23.8g
(48%)
Fat
8.8g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
22mg
(7%)
Sodium
2167mg
(90%)
Potassium
868mg
(25%)
Fiber
11.2g
(45%)
Sugar
21.6g
(43%)
Vitamin A
2450IU
(49%)
Vitamin C
83.3mg
(93%)
Calcium
140mg
(14%)
Iron
6.8mg
(38%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 724g | |
| Calories | 398cal | 20% |
| Carbohydrates | 63.9g | 21% |
| Protein | 23.8g | 48% |
| Fat | 8.8g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 2167mg | 90% |
| Potassium | 868mg | 18% |
| Fiber | 11.2g | 45% |
| Sugar | 21.6g | 43% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 83.3mg | 93% |
| Calcium | 140mg | 14% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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