Best 4 Smoky Pork Taco Soup Recipes

Indulge in the smoky, savory goodness of our pork taco soup, a culinary symphony of bold flavors that will tantalize your taste buds. This hearty soup is a delightful fusion of Mexican and American cuisine, featuring tender pulled pork swimming in a rich, flavorful broth infused with smoky chipotle peppers, aromatic cumin, and a touch of tangy lime. The soup is brimming with an array of vibrant ingredients, including sweet corn, juicy tomatoes, crisp bell peppers, and tender black beans, creating a symphony of textures and flavors that will keep you coming back for more. Served with a dollop of sour cream, a sprinkle of shredded cheese, and a handful of chopped cilantro, this soup promises a fiesta of flavors in every spoonful.

In addition to the classic pork taco soup, this article presents a tantalizing array of variations to suit every palate. For those who prefer a vegetarian option, the meatless taco soup is a delightful alternative, featuring a medley of colorful vegetables simmered in a flavorful broth. If you crave a touch of heat, the spicy taco soup will set your taste buds ablaze with its fiery blend of chili peppers and spices. And for those who love the classic flavors of Mexican cuisine, the chicken taco soup is a must-try, showcasing tender chicken in a rich, flavorful broth. No matter your preference, this article has a taco soup recipe that will satisfy your cravings and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PULLED PORK TACO SOUP

Pulled Pork Taco Soup image

This taco soup is amazing. It's made with pulled pork and so full of flavor. Serve this Pulled Pork Taco Soup for dinner or during game day, it's always a hit!

Provided by Jennie Duncan

Categories Main Course Soup

Time 55m

Number Of Ingredients 8

Ingredients

1 pound pulled pork ((cooked and shredded))
15 oz corn ((drained))
2 cups salsa
5 oz diced jalapeños
15 oz black beans ((rinsed and drained))
2 tablespoons taco seasoning
1 1/2 tablespoons ranch seasoning
2 cups beef broth

Steps:

To a large pot add pulled pork, corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
Pour in beef broth and allow to simmer on medium/low for 35-40 minutes.
Serve topped with sour cream, shredded cheese, and fresh diced cilantro.

Nutrition Facts : ServingSize 1 cup, Calories 337 kcal, Carbohydrate 52 g, Protein 20 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 1719 mg, Fiber 9 g, Sugar 19 g

QUICK TACO SOUP WITH PORK CARNITAS

Quick Taco Soup with Pork Carnitas image

Enchiladas in a bowl! A thick, chunky soup on the table in 15 minutes with amazing flavours. This recipe is part of my Pork Carnitas series so is made using Pork Carnitas (Mexican Pulled Pork) but you can also make this with shredded chicken. By using pre cooked meat this is a super fast meal you can get on the table in 15 minutes!

Provided by Nagi | RecipeTin Eats

Categories Soup

Time 15m

Number Of Ingredients 19

Ingredients

1 tbsp olive oil
1 brown or white onion (, diced)
1 red bell pepper ((capsicum), diced)
1 can (15oz / 400g) black beans ((Note 2))
1 can (15oz / 400g) sweet corn
2 garlic cloves (, minced)
2 tsp oregano ((dried))
2 tsp cumin
1 tsp paprika
1/4 tsp chilli ((optional))
2 cups shredded Mexican pulled pork ((Pork Carnitas) (or shredded chicken))
24 oz / 680 g tomato puree passata ((or crushed tomatoes - see Note 1))
4 cups (1 litre / 2 pints) chicken or vegetable broth / stock
Salt and pepper
Corn chips
Sour cream
Grated cheese
Cilantro / coriander leaves
Avocado (, diced)

Steps:

Heat the oil in a large saucepan over high heat.
Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
Serve with toppings of choice. The more toppings = more delicious!

Nutrition Facts : ServingSize 724 g, Calories 398 kcal, Carbohydrate 63.9 g, Protein 23.8 g, Fat 8.8 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 2167 mg, Fiber 11.2 g, Sugar 21.6 g

SMOKY PORK & BLACK BEAN TACOS

Smoky pork & black bean tacos image

Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado

Provided by Cassie Best

Categories Dinner, Main course

Time 25m

Number Of Ingredients 12

Ingredients

2 tsp vegetable oil
½ red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
300ml passata
5 tbsp barbecue sauce
400g can black bean, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve (optional)

Steps:

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

SMOKY PORK TINGA TACOS (SLOW COOKER)

Smoky Pork Tinga Tacos (Slow Cooker) image

This is a Rick Bayless recipe, from his book Mexican Everyday. I am posting as it is in his cookbook. Note, when I made this, I used the full 4 chilies in adobo sauce and although my husband and I REALLY seriously like heat in our food, this was almost too hot. So if you are sensitive, you may want to cut back on those. We really enjoyed this recipe, I hope someone will try it and hopefully enjoy it as well. This makes enough for 12 people to have 2 each.

Provided by TexasKelly

Categories Pork

Time 6h10m

Yield 24 soft taco's, 12 serving(s)

Number Of Ingredients 14

Ingredients

4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes
2 lbs boneless pork shoulder, cut into 1 inch pieces
1 (28 ounce) can diced tomatoes with juice (preferably fire roasted)
3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans)
1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed in garlic press
1 medium white onion, sliced 1/4 inch thick (optional)
salt
4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional)
24 corn tortillas, warmed
1 cup queso fresco, crumbled (can sub feta or goat cheese)
2 large avocados, pitted & sliced into 1/2 inch thick slices for serving

Steps:

Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
Taste & season with additional salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese & avocado.
Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.

### Tips - To enhance the smoky flavor in the soup, use smoked paprika, chipotle chili powder, or liquid smoke. - For a more authentic Mexican flavor, use fresh corn tortillas instead of store-bought ones. - If you want a thicker soup, add more cornmeal or masa harina. - To make the soup spicier, add more chili powder or cayenne pepper. - For a vegetarian version of the soup, replace the pork with black beans or lentils. - To add more vegetables to the soup, add chopped bell peppers, zucchini, or carrots. ### Conclusion This mouthwatering smoky pork taco soup is an explosion of flavors that will tantalize your taste buds and warm your soul. It's a perfect meal for busy weeknights when you're craving something comforting and satisfying. With its smoky, savory, and slightly spicy broth, tender pork, and an array of toppings, this soup is sure to become a family favorite. So gather your ingredients, fire up your stove, and let the enticing aromas of smoky pork taco soup fill your kitchen. Happy cooking!