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Creamy chicken tortilla soup garnished with avocado, cheese, and cilantro. Perfect for a cozy dinner.

Pulled Pork Soup

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine American, Mexican, tex-mex
Servings 4 servings
Calories 555 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 can 15 oz black beans drained and rinsed
  • 1 can 15 oz sweet corn drained
  • 2 garlic cloves minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder optional
  • 2 cups shredded Pork Carnitas or shredded chicken
  • 24 ounces tomato puree or crushed tomatoes
  • 4 cups chicken or vegetable broth
  • Salt and pepper to taste
  • Corn chips for serving
  • Sour cream for serving
  • Grated cheese for serving
  • Fresh cilantro leaves for serving
  • 1 avocado diced, for serving

Instructions
 

  • Warm Up: In a large saucepan, heat the olive oil over high heat.
  • Sear Meat: Add the shredded pork and cook for 1 minute until slightly browned, then remove from the saucepan.
    Shredded cooked chicken in a black speckled pot on a light wooden surface.
  • Sauté Veggies: Add the garlic and onion to the saucepan. Cook until the onion is translucent, about 2 minutes. Then, stir in the bell pepper and cook for another minute until it softens.
    Sautéed chopped onions and garlic in a black speckled saucepan on a light wooden surface.
  • Combine Ingredients: Return the pork to the saucepan and add the black beans, sweet corn, tomato puree, broth, and spices, excluding salt and pepper.
  • Flavor Build: Stir the mixture, scraping any browned bits from the pork off the bottom of the pan to infuse the soup with rich flavors.
    Mixed vegetable and shredded chicken stir-fry in a black skillet, ready for cooking or serving.
  • Simmer: Bring the soup to a boil, then reduce the heat slightly and let it simmer rapidly for 3 minutes to meld the flavors together. If using crushed tomatoes, simmer for an additional 5 minutes.
    Chunky vegetable soup with tomatoes, corn, and onions in a black pot.
  • Season: After simmering, taste the soup and season with salt and pepper as needed.
  • Serve: Ladle the soup into bowls and top with corn chips, sour cream, grated cheese, cilantro, and diced avocado. Enjoy your meal!
    Savory chicken taco soup in a white bowl with avocado, cheese, and fresh herbs.

Nutrition

Calories: 555kcalCarbohydrates: 71gProtein: 35gFat: 18gSaturated Fat: 3gSodium: 1244mgFiber: 20g
Keyword pork carnitas, quick taco soup
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