Comforting, easy, and slightly spicy: Salsa Pulled Pork Soup is a fantastic way to turn leftover pulled pork into something completely new!
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As some of you may remember, earlier this week I made up a big batch of salsa pork in the slow cooker — and yesterday I told you about the salsa pork naan pizza I made with some of the leftovers. Well, we’re not done yet! Here’s another easy 30 minute weeknight dinner recipe that takes advantage of our seemingly endless supply of leftover salsa pork: Salsa Pulled Pork Soup.Because nothing is better than flavorful leftovers as ingredients, right?
This simple salsa pulled pork soup recipe was originally inspired by the pulled pork tortilla soup recipe on the National Pork Board’s site, but I changed it up a bit for our tastes — and used bothhomemade fire roasted tomatoes and homemade vegetable broth to kick up the freshness factor. The end result: Everything you could ask for in a homey taco soup recipe, with all the flavor of slow-cooked pork in a quick-cooked weeknight recipe.
Salsa Pulled Pork Soup
1 Tbsp olive oil
1/2 a medium yellow onion, chopped (about 1/2 cup)
4 cloves garlic, chopped (or 2 tsp minced)
4 cups chicken or vegetable broth
1 cup salsa verde
14.5 oz can fire roasted diced tomatoes (or 1.5 cups homemade!)
14.5 oz can black beans, rinsed and drained
Kernels cut from 2 ears cooked corn (about one cup packed, or one can, drained)
1/2 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp crushed red pepper
Two cups leftover cooked & shredded salsa pork, carnitas, or pulled pork
Juice of 1/2 a lime
Directions
Heat olive oil in a large pot or Dutch oven over medium heat until shimmering, then saute onion for four minutes, or until it begins to brown and soften. Add garlic and saute 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. Optional: Garnish with cilantro, shredded cheese, avocado, tortilla chips, sour cream, and/or other toppings of choice.
Leftovers ftw!
Salsa pulled pork soup is the quintessential comfort food: It’s just a touch spicy, it’s hearty & filling, and a big bowl of this soup just makes life seem a little bit better. Mr. 10 was a huge fan of this one, and put away his bowl with an inordinate number of tortilla chips + a little shredded cheddar cheese. This easy pulled pork soup recipe is naturally gluten free.
Salsa Pulled Pork Soup, printable recipe
Salsa Pulled Pork Soup
Salsa pulled pork soup is the quintessential comfort food: It’s just a touch spicy, it’s hearty & filling, and a big bowl of this soup just makes life seem a little bit better.
Total Time 30 minutes minutes
Servings 6
Author Rachel Singer
Ingredients
- 1 Tbsp olive oil
- 1/2 a medium yellow onion, chopped (about 1/2 cup)
- 4 cloves garlic, chopped (or 2 tsp minced)
- 4 cups chicken or vegetable broth
- 1 cup salsa verde
- 14.5 oz can fire roasted diced tomatoes (or 1.5 cups homemade!)
- 14.5 oz can black beans, rinsed and drained
- Kernels cut from 2 ears cooked corn (about one cup packed, or one can, drained)
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper
- Two cups leftover cooked & shredded salsa pork, carnitas, or pulled pork
- Juice of 1/2 a lime
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat until shimmering, then saute onion for four minutes, or until it begins to brown and soften. Add garlic and saute 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. Optional: Garnish with cilantro, shredded cheese, avocado, tortilla chips, sour cream, and/or other toppings of choice.
Notes
This easy pulled pork soup recipe is naturally gluten free.
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