Carnitas Enchilada Soup

If you have ever made pulled pork you have likely wondered what to do with the leftovers. This recipe is just the trick. First you start with the pulled pork!

- Matt Stout

Consumers Financial Company Carnitas Enchilada Soup


  • 1 1/2 pork loins
  • 1 tb. taco seasoning
  • Kosher salt
  • fresh ground black pepper
  • 6 tb. canola oil, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 ts. ground cumin
  • 1 4 oz. can green chilies
  • 1 c. enchilada sauce
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black beans
  • 2 c. frozen corn
  • 4 c. low-sodium chicken broth
  • 4 small corn tortillas, cut into strips
  • 1 avocado, diced
  • limes, for squeezing


Preheat the oven to 325° and line a baking sheet with foil. In a large baking dish, rub pork with taco seasoning, season with salt and pepper and drizzle with 2 tablespoons of the oil. Transfer to the pre-prepared pan and roast until internal temperature reaches 145°, about 1 hour. Transfer to a cutting board, cover with aluminum foil, and let rest until cool. Once cool enough to handle, shred.
In a large pot, heat oil over medium-high heat. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir for one minute. Add canned chillies and cook for 2 minutes. Add enchilada sauce, tomatoes, beans, corn, and chicken broth. Bring to a simmer and let cook for 15 minutes.
Add shredded pork and cook until warmed through.
Meanwhile make tortilla crisps. In a large skillet over medium-high heat, heat remaining oil, add tortilla strips and cook until crisp, tossing to cook evenly. Transfer to a paper towel lined plate and seasoned with salt.
Garnish soup with tortilla strips and squeeze of lime. Enjoy!