Easy Pork Enchilada Soup
Hi everyone! I’m Shannah from Just Us Four and I am so excited to be here sharing a recipe on Eazy Peazy Mealz. I am a huge fan of Rachael and her recipes so I am really honored she would share some space on her blog with me. Of course, I had to come with an easy recipe in hand and I promise you will LOVE this easy pork enchilada soup.
You can easily make this soup on the stovetop or in the crockpot. You only need a easy to find ingredients to have a delicious and satisfying soup that requires almost no work to put together.
Let’s Make It:
For the stovetop:
1) Heat oil in large pot over medium heat. Season pork ribs with cumin, chili powder, salt and pepper. Add to pot and sear on all sides. Add onion through enchilada sauce and bring to boil. Reduce heat to simmer and cook for 30 minutes. Stir in corn and rice and cook for an additional 10 minutes. Remove pork and shred or cut into pieces. Return to soup and serve topped with diced avocado.
For the crockpot:
1) Combine ribs through enchilada sauce in crockpot. Cook on low for 6-8 hours. Add corn and rice about 30 minutes before serving. Remove pork and shred or cut into pieces and return to soup. Serve topped with diced avocado.
I make this soup all the time and my family absolutely loves it. I love it because I can toss it in the crockpot in the morning and let it cook all day. Or, I forget to set it up in the morning {this happens more often than I’d like to admit}, my meal plan isn’t ruined because I still easily make it on the stove.
Get ready for everyone to ask for seconds {and maybe thirds} once they try this soup. It is the perfect option for cold, winter nights or any day you want a warm bowl of soup.
Easy Pork Enchilada Soup
Ingredients
- 1 Tbsp oil {do not use for crockpot version}
- 2 lbs boneless pork ribs
- 1 Tbsp cumin
- 1 tsp chili powder
- 1 red onion finely chopped
- 32 oz chicken broth
- 1 15 oz can petite diced tomatoes
- 1 can diced green chiles
- 1 cup enchilada sauce red or green
- 1 can corn
- 2 cups Minute or other quick cooking rice
- Diced avocado for serving {optional}
Instructions
For the stovetop:
- Heat oil in large pot over medium heat.
- Season pork ribs with cumin, chili powder, salt and pepper.
- Add to pot and sear on all sides.
- Add onion through enchilada sauce and bring to boil.
- Reduce heat to simmer and cook for 30 minutes.
- Stir in corn and rice and cook for an additional 10 minutes.
- Remove pork and shred or cut into pieces.
- Return to soup and serve topped with diced avocado.
For the crockpot:
- Combine ribs through enchilada sauce in crockpot.
- Cook on low for 6-8 hours.
- Add corn and rice about 30 minutes before serving.
- Remove pork and shred or cut into pieces and return to soup.
- Serve topped with diced avocado.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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