QUICK Pork Enchilada Soup
I hope everyone enjoyed their Labor Day weekend. On Saturday evening, our family met up at the local speedway to celebrate my brother-in-law's last race. In order to avoid the concession stand, I planned a picnic dinner to take along. It included my easy ALMOST Homemade Baked Beans, a Caprese Salad and Pulled Pork Sandwiches. I grabbed the last roast in the meat case and knew it was more than we needed, but was looking forward to the leftovers. Whenever I have leftover pork or chicken, this soup is my go to favorite recipe to use it up. While chock full of healthy vegetables and a light broth, this is still a hearty soup.
Today I had two ears of fresh, locally grown corn from the market, so I went ahead and added it along with a can of yellow corn. I also had a single zucchini on hand, so added that as well.
To add some crunch to the top, I cut three corn tortillas into strips, lightly sprayed them with vegetable spray and dusted them with cumin.
I pop them in a 400 degree oven for about 5-8 minutes until they start to pick up color and are crisp.
I make a big batch of this soup so we have leftovers for lunch. This recipes ensures six large bowls.