Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 brown or white onion (, diced)
  • 1 red bell pepper ((capsicum), diced)
  • 1 can (15oz / 400g) black beans ((Note 2))
  • 1 can (15oz / 400g) sweet corn
  • 2 garlic cloves (, minced)
  • 2 tsp oregano ((dried))
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp chilli ((optional))
  • 2 cups shredded Mexican pulled pork ((Pork Carnitas) (or shredded chicken))
  • 24 oz / 680 g tomato puree passata ((or crushed tomatoes - see Note 1))
  • 4 cups (1 litre / 2 pints) chicken or vegetable broth / stock
  • Salt and pepper
  • Corn chips
  • Sour cream
  • Grated cheese
  • Cilantro / coriander leaves
  • Avocado (, diced)

Instruction

  • Heat the oil in a large saucepan over high heat.
  • Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
  • Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
  • Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
  • Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
  • Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
  • Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
  • Serve with toppings of choice. The more toppings = more delicious!