I know I’m posting two soups in a row but I can’t help it with this weather! I love bundling up and having a nice cozy bowl of soup when the weather gets like this. This soup is healthy but has SO MUCH FLAVOR. It is pretty spicy too but I loooove it. My nose was actually running while eating it. So if you want to cut back on the heat, I’d omit the chipotle in adobo. Not me though. I could eat this every day.
This soup is nice because you can switch it up a million different ways with what you have on hand. I’m including the recipe for the pulled pork in this post, but you can certainly use whatever leftover chicken you have in the fridge, or shred up some leftover rotisserie chicken. You can add whatever beans you like, add more corn, peppers, cheese, crushed tortilla chips on top, really the possibilities are endless.
This is also super hearty and filling, without the calories. The shredded pork and beans give it the protein you need to stay full. You can certainly omit the cheese and sour cream, it really doesn’t need it..but it sure is delicious.
For the pulled pork:
3 1/2 lb. pork butt, bone-in
2 tsp. chili powder
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
12 oz. your favorite beer
For the soup:
2 T. olive oil
1/2 large yellow onion, chopped
2 cloves garlic, finely chopped
1 chipotle pepper in adobo, finely chopped (from the small can)
1 1/2 tsp. cumin
1 tsp. chili powder
2 tsp dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4.5 oz. can diced green chiles
14.5 oz. can fire roasted tomatoes
15 oz. can tomato sauce
1/2 c. enchilada sauce, homemade or store bought
15 oz. can black beans, drained
1 c. frozen corn kernels
1 quart chicken broth
4 c. pulled pork
shredded colby jack or cheese of your choice
Combine chili powder, onion powder, cumin, garlic powder, salt and pepper in a small bowl. Rub spice mixture onto pork, massaging it into the meat until all sides are coated. Heat large skillet to medium/high heat, and add olive oil. Sear meat on all sides, about 2-3 minutes per side. Once seared, add pork to crock pot and pour beer over it. Cover and cook on high for 5-6 hours, until meat is tender and falling apart. I flipped mine once during cooking time. Once finished, remove from pot and let cool for 15-20 minutes before shredding. I like to shred mine with my hands, it is the easiest. Discard fat and bone. This will make more pork than you need for the recipe, but it is perfect to make sandwiches out of, or for tacos during the week!
For the soup, begin by heating 2 T. olive oil in a large pot or dutch oven over medium heat. Sauté onion and garlic for 2 minutes, then add chopped chipotle pepper, cumin, chili powder, oregano, salt and pepper, and cook for an additional 2-3 minutes, stirring frequently. Add diced green chiles, fire roasted tomatoes, tomato sauce, enchilada sauce, black beans, corn, and chicken broth to pot, and stir to combine. Raise heat to high, and bring soup to a boil. Once boiling, reduce to medium/low and cover. Simmer for 25 minutes. During last 5 minutes of cooking time, add pork to heat through. Once ready to serve, portion into bowls and top with whatever fixings you fancy. Enjoy!