Pulled Pork Tortilla Soup

I recently got a smoked Boston butt for a youth group fundraiser (and how great an idea is that? Allergen friendly, not crap processed food, and OMG it’s fabulous) that netted me a gallon and quart freezer bags full of pulled pork. I can only eat so many barbeque sandwiches, so once the weather started cooling down, I decided to see if I could adapt it to a soup. Because we love all things Mexi-flavored in this house, the most obvious thing to convert was my chicken tortilla soup. The end result was spicy and delicious and perfect. Servings: 6 at 337 calories and 17 grams of fat (before toppings)

Ingredients:

• 3 cups pulled pork
• 4 ounces diced green chilies
• 15 oz can of diced tomatoes
• 1/4 cup bell pepper, chopped
• 1/2 cup roasted red peppers, chopped
• 1 medium onion chopped
• 32 ounces chicken stock
• 8 ounces Mexican tomato sauce (if you don’t like heat, just use regular tomato sauce)
• 2 cups black beans, rinsed
• 2 cloves garlic, minced
• 1/2 tbs chili powder
• 1 tbs cumin
• 1 cup water
• 2 tsp sea salt

Directions:

1. This is one of those fabulous fix it and forget it recipes. It’s literally dump all the ingredients in the crock pot and cook on low for 6 hours.

2. Serve with sour cream, cheese, avocado, tortilla chips–whatever floats your boat.

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