Quick Pork Enchilada Soup

Chock full of healthy vegetables and a light broth, this is still a hearty soup. A great way to use up your leftover pork (chicken substitutes equally well).

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 cups leftover pork (or chicken), diced or shredded

49 .5 oz can of chicken broth

28 oz can peeled tomatoes, chopped

15 .5 oz can of black beans

15 .5 oz can of corn (or use four ears of fresh corn)

1 tbsp olive oil

1 tbsp cumin

1 tbsp garlic salt

1/2 tsp pepper

1 medium onion

1 avocado

sour cream for garnish

cilantro for garnish

3 corn tortillas


1Heat olive oil in a stock pot and add onion. Saute until translucent.

2Add chicken broth, tomato, and pork to the stockpot.

3Bring to a simmer and add corn, beans and seasonings.

4Slice corn tortillas into 1/2 strips and spread onto a cookie sheet. Spray with vegetable spray and dust with cumin. Bake at 400 degrees for about 5-8 minutes, until they turn slightly darker.

5Allow soup to simmer for 20-30 minutes.

6Ladle into bowls, top with a dollop of sour cream, avocado and tortilla strips.

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