Recipe Index

Ingredients

• 1 Tbsp. olive oil
• 1 brown or white onion, diced
• 1 red bell pepper, diced
• 1 can (15 oz.) black beans
• 1 can (15 oz.) sweet corn
• 2 garlic cloves, minced
• 2 tsp. dried oregano
• 2 tsp. cumin
• 1 tsp. paprika
• ¼ tsp. chilli (optional)
• 2 cups shredded Mexican pulled pork (or shredded chicken)
• 24 oz. tomato passata (or crushed tomatoes)
• 4 cups chicken or vegetable broth
• Salt and pepper, according to taste
• Corn chips
• Sour cream
• Grated cheese
• Cilantro leaves
• Avocado, diced

Method

1. Heat the olive oil in a large saucepan over high heat.
2. Add the pulled pork and cook for 1 minute, until parts of it catch and brown, then lift it out of the pan.
3. Soften the onion and garlic in the same pan for 2 minutes, until the onion turns translucent, then add the bell pepper and cook for 1 minute more.
4. Return the pork to the saucepan along with the black beans, corn, oregano, cumin, paprika, chilli, passata and broth.
5. Stir well, scraping the browned pork bits from the bottom of the pan up into the soup.
6. Bring the soup to the boil, then let it simmer rapidly for 3 minutes so the flavours come together; if it thickens too much, stir in a little water.
7. Taste the soup and only then season with salt and pepper, since stock saltiness varies from brand to brand.
8. Ladle the taco soup into bowls and let everyone add corn chips, sour cream, grated cheese, cilantro and diced avocado at the table.

Prep: 5 min · Cook: 10 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data