Mexican-Style Tortilla Soup for the Lunch Box

A colourful, generous soup that captures the essence of Mexican cuisine. A rich, spicy broth topped with crispy tortillas, melted cheese and a host of fresh toppings that will awaken your taste buds.

 

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30 min
4
20 min

  • Ingredients

    • 1 kg pulled pork
    • 2 onions, finely chopped
    • 3 garlic cloves, crushed
    • 2 peppers (red and green), diced
    • 1 can (400 g) crushed tomatoes
    • 1 can (400 g) corn kernels
    • 2 cans (400 g each) black beans, rinsed
    • 4 cups chicken broth
    • 2 tbsp Mexican seasoning
    • Salt and pepper to taste
    • Corn chips
    • 2 cups shredded cheese (cheddar or Monterey Jack)
    • 1 avocado, diced
    • Sour cream (optional)
    • Fresh cilantro

  • Preparation

    1. In a large pot, sauté the onions and garlic, browning until the meat is well cooked.
    2. Add the peppers, tomatoes, corn and black beans. Pour in the broth and the Mexican seasoning. Simmer over low heat for 25 to 30 minutes. Season with salt and pepper.
    3. Add the pulled pork and heat for another 5 minutes.
    4. Divide the soup among thermoses.
    5. Place the corn chips, shredded cheese, avocado, sour cream and cilantro in separate compartments.

For the adventurers

Notes and tips

The soup keeps very well in the refrigerator for 3 to 4 days.
It can be frozen for up to 3 months.
Use the pulled pork left over from last night's dinner.