If you’re craving something vibrant, cozy, and packed with bold flavors, this Quick Taco Soup with Pork Carnitas Recipe is exactly what you need. Combining tender, juicy Mexican pulled pork with a spicy, savory broth loaded with beans, corn, and fresh veggies, this soup delivers a satisfying meal that’s ready in just about 15 minutes. It’s comfort food with a zing, perfect for busy weeknights or any time you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
You’ll find that the ingredients for this recipe are refreshingly simple but each plays a crucial role in building those irresistible layers of texture, flavor, and color. From fragrant spices to hearty vegetables, everything works together to make this Quick Taco Soup with Pork Carnitas Recipe shine.
- 1 tbsp olive oil: For sautéing and adding a rich base flavor that carries the spices.
- 1 brown or white onion, diced: Brings sweetness and depth once softened.
- 1 red bell pepper (capsicum), diced: Adds a pop of color and subtle sweetness.
- 1 can (15oz / 400g) black beans: Creates a hearty texture and protein boost.
- 1 can (15oz / 400g) sweet corn: Offers a touch of natural sweetness and crunch.
- 2 garlic cloves, minced: Essential for that warm, aromatic punch.
- 2 tsp oregano (dried): Lends a slightly earthy, herbal note.
- 2 tsp cumin: The star spice that gives this soup its distinct taco flavor.
- 1 tsp paprika: Adds smokiness and a hint of sweetness.
- 1/4 tsp chili (optional): For a little kick and balancing heat.
- 2 cups shredded Mexican pulled pork (Pork Carnitas) or shredded chicken: The heart of the soup, juicy and flavorful.
- 24 oz / 680 g tomato puree passata (or crushed tomatoes): Provides a rich, slightly tangy base.
- 4 cups (1 litre / 2 pints) chicken or vegetable broth/stock: Builds the body of the soup and brings everything together.
- Salt and pepper: To season perfectly at the end.
- Corn chips: For that delightful crunch as you spoon.
- Sour cream: Adds creamy cooling balance.
- Grated cheese: Melts into the hot soup for luscious richness.
- Cilantro / coriander leaves: Brightens with fresh herbal notes.
- Avocado, diced: The creamy, buttery finishing touch.
How to Make Quick Taco Soup with Pork Carnitas Recipe
Step 1: Heat the Oil and Brown the Pork Carnitas
Start by warming up the olive oil in a large saucepan over high heat until it’s shimmering. Toss in your shredded pork carnitas and let the edges brown for about a minute—this step deepens the flavor tremendously by creating those caramelized bits you want all over your soup. Don’t skip this, even if you’re using shredded chicken or a different meat; it adds important texture and taste.
Step 2: Sauté Garlic, Onion, and Bell Pepper
Once the pork is browned and removed, add minced garlic and the diced onion to the same pan. Cook them for about two minutes, stirring until the onion turns translucent and soft. Then add the red bell pepper and cook for an additional minute. This flavorful veggie trio forms the aromatic foundation of this soup, building complexity and sweetness.
Step 3: Combine Ingredients and Scrape Flavorful Bits
Return the browned pork back to the pan, then pour in your black beans, sweet corn, tomato puree, broth, and sprinkle in the oregano, cumin, paprika, and optional chili. Stir everything together carefully, making sure to scrape up all those delicious browned bits stuck to the pan — they hold a ton of flavor that infuses your soup with depth.
Step 4: Simmer to Blend Flavors
Bring the whole pot to a rolling boil, then reduce the heat to let it simmer rapidly for about three minutes. This quick simmer helps all the ingredients get cozy and the spices to mingle. If you opted for crushed tomatoes instead of passata, simmer for an extra five minutes so the tomatoes break down nicely and blend into the broth. If the soup seems thicker than you like, just stir in a splash of water to reach your perfect consistency.
Step 5: Final Seasoning and Serve
Give your soup a careful taste test and then season with salt and pepper. Salting last is key since different stocks vary in saltiness, and you want to avoid overseasoning. Once perfectly seasoned, your Quick Taco Soup with Pork Carnitas Recipe is ready to serve with all your favorite toppings.
How to Serve Quick Taco Soup with Pork Carnitas Recipe
Garnishes
Toppings take this soup from amazing to unforgettable. I personally love a dollop of sour cream to cool the spices, a handful of crunchy corn chips for texture, a sprinkle of melted grated cheese that adds rich creaminess, fresh cilantro leaves for brightness, and cubed avocado for a silky finish. Feel free to pile on as many as you like—the more toppings, the merrier your bowl!
Side Dishes
For a complete meal, pair this soup with warm, soft tortillas or a crisp green salad tossed with lime dressing. A simple Mexican rice or even a basket of rustic bread can soak up every last drop and keep your meal balanced and satisfying.
Creative Ways to Present
If you’re serving guests or just want to add a fun twist, try ladling the soup into individual mini pumpkin or bell pepper bowls. Another idea is to serve the soup as a “taco soup bar” where everyone can customize their own bowls with a variety of toppings and chips spread out at the table. It’s interactive, colorful, and incredibly inviting.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop overnight, so leftovers often taste even better. Just be sure to cool it completely before refrigerating.
Freezing
If you want to make this Quick Taco Soup with Pork Carnitas Recipe ahead of time in a big batch, freezing is a fantastic option. Use freezer-safe containers or bags and it will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat slowly on the stove over medium-low heat, stirring occasionally to prevent sticking and to help the flavors bloom fresh again. If it thickens too much, add a splash of broth or water to loosen it up. Avoid using a microwave unless you’re in a hurry, as slow reheating helps maintain the soup’s wonderful texture and taste.
FAQs
Can I use chicken instead of pork carnitas?
Absolutely! Shredded chicken makes a fantastic substitute and still complements the soup beautifully. Just make sure to brown it briefly as you would with pork to maximize flavor.
Is this soup spicy?
It has a gentle kick thanks to the cumin, paprika, and optional chili powder, but it’s not overwhelmingly spicy. You can adjust the chili amount to suit your heat preference.
Can I make this soup vegetarian?
Yes! Skip the pork carnitas and use vegetable broth, then add extra beans or maybe some tofu for protein. The spices and veggies still make it flavorful and hearty.
What can I use if I don’t have tomato puree?
Crushed tomatoes are a great alternative. Just simmer a little longer to help break them down and blend the flavors well.
Can I prepare this soup in advance and reheat later?
Definitely! This soup actually tastes better once the flavors have had time to meld. You can make it a day ahead or freeze portions for quick meals anytime.
Final Thoughts
This Quick Taco Soup with Pork Carnitas Recipe is a celebration of bold, bright flavors and satisfying textures that can be yours on any busy night. It’s quick to make, endlessly adaptable, and packed with ingredients that feel homey yet exciting. Give it a try—you might just find your new favorite way to enjoy taco night in a comforting bowl.
Print
Quick Taco Soup with Pork Carnitas Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and quick taco soup featuring tender pork carnitas, black beans, corn, and a blend of Mexican spices. This hearty soup is perfect for a comforting meal and can be customized with your favorite toppings like sour cream, cheese, and avocado.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 brown or white onion, diced
- 1 red bell pepper (capsicum), diced
- 1 can (15oz / 400g) black beans, drained and rinsed
- 1 can (15oz / 400g) sweet corn, drained
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp cumin
- 1 tsp paprika
- 1/4 tsp chili powder (optional)
- 2 cups shredded Mexican pulled pork (Pork Carnitas) or shredded chicken
- 24 oz / 680 g tomato puree (passata) or crushed tomatoes
- 4 cups (1 litre) chicken or vegetable broth/stock
- Salt and pepper to taste
Toppings
- Corn chips
- Sour cream
- Grated cheese
- Cilantro / coriander leaves
- Avocado, diced
Instructions
- Heat the Oil: Heat the olive oil in a large saucepan over high heat to prepare for sautéing the ingredients.
- Brown the Pork: Add the shredded pulled pork to the pan and cook for 1 minute until some parts are browned. Remove it from the pan and set aside. This helps add depth of flavor.
- Sauté Aromatics: Add minced garlic and diced onion to the pan and sauté until the onion becomes translucent, about 2 minutes. Then add the diced red bell pepper and cook for another 1 minute until softened.
- Add Ingredients to Pan: Return the browned pulled pork to the saucepan. Add black beans, sweet corn, oregano, cumin, paprika, chili powder (if using), tomato puree or crushed tomatoes, and chicken or vegetable broth.
- Scrape and Stir: Stir the mixture well, scraping the brown bits from the bottom of the pan into the soup to incorporate those rich flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat slightly and let it simmer rapidly for 3 minutes to allow flavors to meld. If using crushed tomatoes instead of passata, simmer for an additional 5 minutes to break down the tomatoes. Add water if the soup is too thick.
- Season to Taste: Taste the soup and season with salt and pepper, adding these last because the saltiness can vary depending on the stock used.
- Serve with Toppings: Ladle the soup into bowls and serve with your choice of corn chips, sour cream, grated cheese, fresh cilantro, and diced avocado for extra flavor and texture.
Notes
- If making the soup ahead of time to freeze, make sure to cool the soup completely before freezing in airtight containers.
- You can substitute the pulled pork with shredded chicken or another cooked meat of your choice.
- Adjust the chili powder or omit it to control the heat level according to your preference.
- This soup pairs well with warm tortillas or crusty bread.
