Pulled Pork Taco Soup Recipes

SMOKY PORK TACO SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

QUICK TACO SOUP WITH PORK CARNITAS

Steps:

• 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!

PULLED PORK TACO SOUP

Steps:

• To a large pot add pulled pork, corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
• Pour in beef broth and allow to simmer on medium/low for 35-40 minutes.
• Serve topped with sour cream, shredded cheese, and fresh diced cilantro.

CREAMY PULLED PORK SOUP

Steps:

• Combine milk and chicken broth in a large pot. Add pulled pork and barbecue sauce and stir. Stir in chili powder, black pepper, oregano, and salt. Let simmer over low heat, stirring occasionally, for 45 minutes.
• Divide into 6 bowls and top with parsley.

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Steps:

• For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
• Chop onion. Add all remaining ingredients EXCEPT SALT.
• Simmer for about 20 minutes and salt to Taste.
• Garnish bowl with shredded cheese and sour cream.

PULLED PORK SOFT TACOS

Steps:

• Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
• Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.