Quick Taco Soup with Pulled Pork

Ingredients

• 1 tbsp olive oil
• 1 brown or white onion, diced
• 1 red bell pepper(capsicum), diced
• 1 can (15 oz1/400 g) black beans(Note 2)
• 1 can (15 oz1/400 g) sweet corn
• 2 garlic clove s, minced
• 2 tsp oregano(dried)
• 2 tsp cumin
• 1 tsp paprika
• 1/4 tsp chilli(optional)
• 2 cup sshredded Mexican pulled pork(Pork Carnitas) (or shredded chicken)
• 24 oz1/680 gtomato puree passata(or crushed tomatoes - see Note 1)
• 4 cup s (1 litre1/2 pint s) chicken or vegetable broth / stock
• Salt and pepper
• Corn chips
• Sour cream
• Grated cheese
• Cilantro / coriander leaves
• Avocado, diced

Instructions

1. Heat the oil in a large saucepan over high heat.
2. Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
3. Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
4. Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
5. Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
6. Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
7. Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
8. Serve with toppings of choice. The more toppings = more delicious!