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Pork Taco Soup
A rainy-day favorite that your kids will thank you for!
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Course
Appetizer, dinner, lunch, Soup
Cuisine
American, Mexican
Ingredients
2
tbsp
olive oil
1
onion
finely chopped
2
carrots
sliced
2-3
garlic cloves
crushed
2
tbsp
chili powder
2
tsp
ground coriander
2
tsp
ground cumin
2
tsp
smoked paprika
1
can tomato sauce
1
can kidney beans
1
lbs
Johnston's ground pork
1 to 1.5
cartons of beef or chicken stock
salt and pepper to taste
1-2
jalapeno peppers
sliced
5
small tortillas
cut into slivers
cilantro for garnish
Instructions
Saute onion and garlic in oil, add ground pork and all seasonings. Add in carrots and continue to brown pork before pouring in soup stock.
In the same pot, pour in your tomato sauce. If it becomes too thick, add remaining soup stock as needed. Let simmer on medium-high
Once carrots are softened, add in kidney beans and continue to stir until combined and softened.
Meanwhile, slice your corn tortillas into slivers and pan-fry in a bit of oil until crispy.
To serve, top of soups with tortilla chips, cilantro, and sliced jalapeno. You can mix it up by adding corn, sour cream, and shredded cheese too!
Enjoy!