Turn your leftover pulled pork into something completely different! This soup has the flavor of enchiladas in a hearty and easy package. Dinner is served and it’s delicious!
You all had to have known it was bound to happen, another leftover pulled pork recipe! I hope you love them as much as I do. My brother smoked 4 pork butts in the beginning of December. He was doing some for my sister’s wedding and figured while he was smoking some meat, he might as well really go for it!
We were lucky enough to end up with a few quart sized bags of yummy, smoky, delicious pulled pork for the freezer. One portion ended up becoming a deliciously smoky and out of this world addictive cheesy pork dip that I hope to share soon. Another portion became soup for #soupweek!
One of my favorite pulled pork recipes so far is the Pulled Pork Enchiladas with Creamy Cheese Sauce. So, I thought it would be fun to make a creamy enchilada inspired soup. This soup is easy and full of fun textures and flavors.
Even my non-soup eating husband admitted that he liked this soup. I made him a ham and cheese quesadilla to go along with it to make it an acceptable dinner.
You know, in his world soup isn’t dinner. I don’t know what is wrong with him. I think soup is the perrrrrrrfect winter dinner!
Of course, this soup doesn’t really seem to be much to look at, but I doubt you will spend much time looking at it anyway. Just give it a try and let the flavor do the talking!
- 1 Tablespoon olive oil
- 1/2 cup onion, chopped
- 8 cup chicken stock
- 3 15.5 oz cans of white beans (I used 1 each of garbanzo, great northern and butter)
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 teaspoons minced garlic
- 1 pound pulled pork
- 12 oz jar salsa verde
- 1/4 cup coarse corn meal
- 8 oz cream cheese
- In large soup pot, sweat the onion in the olive oil over medium heat until they are translucent.
- Add the chicken stock, beans, cumin, garlic and pulled pork. Simmer for at least a half hour. (Longer is even better, just stir occasionally.)
- Before serving, stir in the salsa verde and corn meal. Simmer for a few minutes. Then stir in the cream cheese until it is melted and incorporated.
- Serve with bits or tortilla toasted in a dry skillet, sour cream and chives or cilantro.
Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 476mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.