Ingredients
1 1/2 lb. pork loin
1 1/4 oz. taco seasoning packet
kosher salt
Freshly ground black pepper
4 tbsp. canola oil
1 large onion, diced
2 garlic cloves, minced
2 tsp. ground cumin
1 4-oz. can green chiles
1 c. enchilada sauce
1 15-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
2 c. frozen corn
4 c. Swanson Chicken Broth
4 small corn tortillas
1 avocado, diced
Limes, for squeezing
Preparation
Step 1Preheat oven to 325 degrees F and line a baking sheet with foil. In a large baking dish, rub pork with taco seasoning, season with salt and pepper, and drizzle with 2 tablespoons oil. Transfer to prepared pan and roast until internal temperature reaches 145 degrees F, about 1 hour. Transfer to a cutting board, cover with aluminum foil, and let rest until cool. Once cool enough to handle, shred. Step 2In a large pot, heat oil over medium-high heat. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir, 1 minute. Add canned chiles and cook 2 minutes. Add enchilada sauce, tomatoes, beans, corn, and chicken broth. Bring to a simmer and let cook, 15 minutes.Step 3Add shredded pork and cook until warmed through.Step 4Meanwhile, make tortilla crisps: In a large skillet over medium-high heat, heat remaining oil. Add tortilla strips and cook until crisp, tossing, 5 to 7 minutes. Transfer to a paper towel-lined plate and season with salt.Step 5Ladle soup topped with avocado and tortilla strips. Squeeze with lime.
