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
Scale
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.
