This Quick Taco Soup with Pulled Pork is part of a series of meals made using Easy Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I shared. Using leftover pulled pork, you will be dishing out this flavoursome soup in 15 minutes! But you can also make this with other leftovers, like chicken.
A few weeks ago I shared my Slow Cooker Shredded Chicken Enchilada Soup (that’s a mouthful, isn’t it!!). It’s great because it literally takes 10 minutes to prep then you set and forget. I didn’t expect to be sharing another Mexican Soup again so soon, but I can’t resist. This Quick Taco Soup with Pulled Pork is an express version made using leftover Pulled Pork (but of course you can make it using any leftover meat).
This soup evolved on a whim one day when I had lunch plans with a friend and promised to take over a taco spread using leftover Pork Carnitas (I even sent her a photo in advance of what I was bringing!). But when I woke up, it was a filthy miserable cold day. Perfect weather for a hearty warm soup, so I peered into my pantry to assess its contents to see whether I could pull together a quick soup using the Pork Carnitas.
I am not one for coming up with recipes on the fly, more often than not, my “inventions” are a disaster. But I make a lot of Mexican food so I was fairly confident this would be pretty tasty. Based on my friend’s reaction, I think it was more than “pretty tasty”!
Toppings are not optional! It’s what turns an otherwise yummy soup into a memorable soup that people will ask for again and again – even the kids! This Quick Taco Soup with Pulled Pork is a great midweek meal to add to your rotation because it’s so quick and filling. And it also freezes really well (assuming you aren’t using pulled pork that was previously frozen because you shouldn’t refreeze meat, even if cooked).
This is recipe is part of a series where I show you How to Make 5 Mexican Freezer Friendly meals (for 4 people!) in 1 hour for $50 using one batch of Pork Carnitas.
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Quick Taco Soup with Pork Carnitas
Ingredients
- 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
Toppings (optional)
- Corn chips
- Sour cream
- Grated cheese
- Cilantro / coriander leaves
- Avocado , diced
Instructions
- 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!
Freezer Friendly Instructions
- Follow steps 1 to 3.
- In step 4, do not add the tomato passata or chicken/vegetable stock/broth. Instead, add 1 cup of water, bring to simmer and stir, scraping the bottom of the pot to get the brown bits off.
- Remove pot from heat and set aside to cool, then pour the contents into a container or ziplock bag and freeze.
- To cook, defrost, then pour the contents into a saucepan. Add the tomato passata and chicken stock/broth. Then follow steps 6 onwards as per above.
Recipe Notes:
Nutrition Information:
Super tasty! Great use of leftover pork carnitas
I made this and it was delicious! Just a few modifications. I used smoked pulled pork made on the grill. I had frozen roasted/pureed tomatillos. I replaced the tomatoes with the tomatillos. I added a bit more chili powder and cumin than the recipe. Topped with avocado and cilantro. It was the Verde version!
I made this today with leftover carnitas, which is amazing!!!
I really love this recipe and definitely make this again!
I have a question. How can I use the juice of carnitas of your recipe? Can I make any soup with the leftover juice?
Hi Mayumi, I usually use it when frying the carnitas! If you have leftover you could possibly use it as a broth to a soup – you might be onto something there!! N x
Thank you for your reply!
Yes, I also use some for flying carnitas as directed, but there are still plenty of juice after making carnitas. I’d like to make a soup with the leftover juice, but I don’t know how to make. If you have any good ideas and teach me, I’d appreciate it.
Hey Nagi!
I have a question regarding the above recipe:
Would it be a huge problem to complete the entire recipe (i.e. mix in the chicken broth and tomato passata with the rest) and then freeze?
Great recipes btw, no. 1 go-to site for great taste, thanks heaps
I have the same question!! Did you try freezing with doing the entire recipe?
I’m looking forward to trying this tonight as I had made delicious slo~cooker carnitas awhile ago and froze the leftovers! Should I rinse and drain the beans? Should I drain the corn, as well?
Yes to both!! Hope you love it! 🙂 N x
I made this the other day and holy damn it was delicious!! 😀 I put some canned corn in too and mixed the beans in a food processor since I can’t stand the texture of it xD And it worked splendid and both me and my boyfriend loved it! This is a new staple recipe in our home now, so thank you so much for sharing 😀
Love hearing that Hannah! Thanks for sharing your feedback! N x ❤️
Nagi – when using leftover pork carnitas for this recipe, do you still use the juices in the pan when you are browning the pork as per the original carnita recipe? Or since you are adding this into a soup does it not require the juices?
Hi Lisa! I always use the juices because it’s free flavour! It’s like the ULTIMATE stock! 🙂 N x
You are very wise – of course it is!!! Off to shred my pork. Yum – love this recipe and now keen to make the soup xx
Hi nagi
Thanks for posting! Is there a shortcut version of this recipe if I’ve already pre made your enchilada sauce? Thank you!
Gosh yes! Skip all the flavourings and just use that instead! 🙂 N x
I have made this recipe twice now. The first time, I didn’t realize how many ingredients I actually lacked, but I press-forward anyway. I had to omit the bell pepper, can corn, tomato puree (though I did attempt to puree the one tomato I had and used that), avocado, cilantro, cheese, and I had 2C chicken broth and 2C beef broth to use. Even with all that, it was delicious!! So delicious that I just had to make it again (because for some reason my husband keeps bringing home pork carnitas, lol). The second time, I had all the ingredients needed and it was just wonderful also! Definitely keeping this recipe bookmarked since it is so versatile. Love it! Thanks so much 🙂
That’s so great to hear Renee! I’m so pleased you enjoyed this, thanks for taking the time to let me know! N x
This recipe wonderful!My favorite taco soup with pulled pork as well. I love this easy slow cooker soup and pulled pork. it looks very tasty .
Slow cooker soups are the best!!! 🙂
Hello Nagi!
Just wanted to let you know that I made this soup last night and it was to DIE for!!
The boyfriend is now demanding that we make a new recipe with your pulled pork each week! (This is high praise indeed.)
I hope you don’t mind, I’ve put a link to this recipe on my most recent blog post along with some pictures of my finished result and a from-scratch tortilla chip recipe which I made to go with it 🙂
I’d be honoured of youd have a look.
https://wordpress.com/post/startingwithrufus.wordpress.com/233
Thanks again for another fantastic, simple, easy recipe.
GG xx
Hi GG! So glad you enjoyed it, thanks so much for coming back to let me know! Just popping over to CHECK IT OUT!! N x
This was an excellent base recipe for using up leftover slow cooked pork butt from the grill. I was really looking for a chili recipe; liked this one and decided to make it with less broth. Used your recipe but for half the broth and added ghost pepper, chipotle and thyme (flavors I like) and I have spectacular chili cooling off right now that will be even better tomorrow. It was quick and easy (who doesn’t like that!). Thank you, I’m so happy I found your recipe!
I’m so glad you liked it Cheryl! Thank you so much for taking the time to come back and let me know! 🙂
Hi,
I was wanting to make a kind of Chilli con Carne with the leftover pulled pork.
What variations should I use?
Cheers
Elisa
Hi Elisa! If I were you, I would use my Chili Con Carne recipe. Just toss everything into a pot and simmer for around 15 minutes to bring the flavours together. (Obviously forgo the beef and use pulled pork instead – and the cook time is MUCH faster!).
Hey I was wonder if you should help me out I found this recipe and it sounds very good but I have a problem I’m need to make this for about 300 people and i was wondering if you can help me do the converting or help me by tell whats an easy way to make the converting?
Oh my gosh! That’s a LOT of people you need to cook this for! Well, this recipe is enough for 4 so you will need to multiply it by 75! 🙂 I would suggest putting the ingredients in an excel spreadsheet to make it easy to multiply each ingredient.
if you used hominy instead of corn it would be like pozzoli. great ideas you have.
Pozzoli? I haven’t heard of that before, I must look it up! Thank you for the tip! 🙂
If you replaced the corn with homminey it would be like pozzoli. Love your recipes.
i am obsessed with pulled pork! this looks so delicious.. definitely perfect for this winter weather were experiencing here in australia. love it!
So true! Thanks for dropping by Thalia!
What a fantastic idea! I am definitely saving this one for when summer passes and it gets cold and dreery here (which I hope is soon since this soup looks ah-mazing!). Awesome recipe. Awesome pictures. Love it!
Thanks Michelle! But don’t wish too hard for the cold weather….we’re right in the middle of it here in Sydney and all I want is summer!
Wow yum! This looks so great!
Thanks Rachel!