Left Over Pork and Black Bean Taco Soup
Transform your leftovers into a mouthwatering meal with this hearty Leftover Pork and Black Bean Taco Soup! This one-pot wonder combines tender, shredded pork with protein-packed black beans, sweet corn, and tangy fire-roasted tomatoes, all simmered in a richly spiced taco-seasoned broth. With just 10 minutes of prep and a short simmering time, this recipe is a quick and flavorful way to repurpose leftover meat into a satisfying dinner. Fresh lime juice and chopped cilantro brighten up the dish, while optional toppings like shredded cheese and crunchy tortilla chips add a customizable touch. Perfect for busy weeknights, this easy taco soup is warm, comforting, and loaded with bold, Tex-Mex flavors that will have everyone asking for seconds.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Leftover cooked pork (shredded or diced)
- 1 15-ounce can Black beans (drained and rinsed)
- 1 15-ounce can Fire-roasted diced tomatoes (with juice)
- 1 cup Corn (frozen or canned, drained)
- 4 cups Chicken or pork broth
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 2 tablespoons Taco seasoning
- 0.5 teaspoon Cumin (optional, for extra spice)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Cilantro (chopped, for garnish)
- 0.5 cup Shredded cheese (for topping, optional)
- 1 cup Tortilla chips (for serving, optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the leftover pork, black beans, fire-roasted diced tomatoes (with juice), corn, and broth to the pot. Stir well to combine.
Sprinkle in the taco seasoning, cumin, salt, and black pepper. Stir to distribute the spices evenly.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.
Stir in the lime juice just before serving for a bright and fresh flavor.
Ladle the soup into bowls and garnish with chopped cilantro, shredded cheese, or tortilla chips as desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
