Salsa Pulled Pork Soup
Shared with me by: Danielle (daughter-in-law)
Great way to use leftover pulled pork.
I make with my leftover Pineapple Pulled Pork with Pineapple BBQ Sauce
Ingredients
- 1 Tbls. olive oil
- 1/2 c. chopped yellow onion (or medium onion)
- 4 cloves garlic, minced
- 4 c. chicken broth
- 1 c. salsa verde
- 14.5 oz. can fire roasted diced tomatoes
- 14.5 oz. can black beans, rinsed and drained
- corn kernels cut from 2 ears cooked corn (or 1-1/4 c. frozen corn)
- 1/2 t. cumin
- 1 t. chili powder
- 1/2 t. smoked paprika
- 1/2 t. crushed red pepper
- 2 c. leftover cooked & shredded pulled pork or carnitas
- juice of 1/2 a lime
Optional Garnishes
- Cilantro
- shredded Mexican-blend cheese
- diced avocado
- sour cream
- tortilla chips
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat until shimmering, then sauté onion for 4 minutes, or until it begins to brown and soften. Add garlic and sauté another 30 seconds or so.
Add in broth, salsa, tomatoes, beans, corn, and spices, then bring to a boil, stirring occasionally. Reduce heat to low and stir in shredded pork.
Cover pot and simmer for 15 minutes, then stir in lime juice and serve.
Garnish as desired.