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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).
Prep Time: 00:15
Cook Time: 00:20
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
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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