As the warm summer days are coming to a close, and the wind is getting chillier, I feel like soup weather is coming! I don’t know about y’all, but the soups that are the best are the ones that have substance to them, with meat, veggies, and TONS of flavor!
This soup incorporates the vibrant and bold flavors present in an enchilada, while filling you up with warmth from head to toe from your first sip!
- 1 1/2 lb pork loin
- 1 taco seasoning packet
- Salt (I prefer pink Himalayan)
- Canola Oil
- 1 large sweet onion, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 4-oz can green chiles
- 1 can enchilada sauce
- 1 15-oz can diced tomatoes
- 1 15-oz can low-sodium black beans
- 2 cans corn (no salt added)
- 4 cups low-sodium chicken stock
- 4 small corn tortillas – cut into strips
- 1 avocado
- Preheat oven to 325 degrees.
- Line baking sheet with foil.
- In a large baking dish, rub pork all over with taco seasoning, salt, and pepper. Drizzle with 2 tbsp of oil.
- Transfer onto the foil-covered baking sheet and roast for 1 hour and 10 minutes.
- Transfer to a cutting board, cover with aluminum foil, and rest until cool. When it is cool, shred! I used two forks – one to hold, one to shred.
- In a large pot, heat 1 tbsp oil over medium-high heat.
- Cook onion & garlic until soft & golden, which should take about 6 minutes.
- Add cumin & stir for 1 minute.
- Add canned chiles & cook for 2 minutes.
- Add enchilada sauce, tomatoes, beans, corn, and chicken stock.
- Bring to a simmer & let cook for 15 minutes.
- Add shredded pork & cook until meat is warmed up again.
- IN THE MEANTIME: TORTILLA CRISPS!!
- Heat up 2 tbsp of oil over MEDIUM-HIGH heat in a skillet.
- Add tortilla strips to the pan & cook while tossing for 5-7 minutes.
- Transfer cooked crisps to paper-toweled lined plate to de-grease.
- TO SERVE:
- Ladle some soup into a bowl & top with avocado & tortilla strips. Squeeze some lime on top!