Soooo, who made a new years resolution to cook more meals at home? I actually made a resolution to eat more mac & cheese because I thought it will facilitate my other resolution to be more optimistic. Not really carnitas enchilada soup related, I just wanted you guys to know…
OK, back to business –
Last month my friend, Ashley, was over and she started making breakfast for all of us (where do I find such amazing friends?). She grabbed my leftover soup from the fridge, put a heaping spoonful onto of some scrambled eggs & handed it to me. Initially I thought…”ummm this is my leftover soup?? For breakfast?!” But she, being more creative than I am, assured me it would be yummy. Well, guess what- it was more than yummy, IT WAS AMAZING.
I decided to give it a go with a fried egg on top of an english muffin and found that this combination of items amounted to so SO much more than the individual parts alone & I was in love.
If you fall into the category of being busy-busy but still desiring to make tasty food at home, this soup is the ticket. Not only is it delicious it is also incredibly simple and can be made just before dinner time or in the afternoon and heated up. But, here’s the real kicker: atop a fried egg & english muffin it also makes a fabulous breakfast or brunch. I’m not kidding, I would actually make this soup just for breakfast purposes because it’s that yummy. You would be sure to impress any brunch guests with this recipe and you’ll probably find yourself eating the leftovers every morning for a week after.
…or wait…. is that just me?
Trader Joes pre-cooked carnitas
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
taco seasoning packet OR 3-4 TBS taco seasoning
1 15-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
2 c. frozen corn
4 c. low-sodium chicken stock
4 small flour tortillas OR tortilla chips
1 avocado, diced
Limes, for squeezing
cilantro for garnish
OPTIONAL: Cheese + sour cream
- Heat carnitas according to instructions and shred with 2 forks.
- In a large pot, heat oil over medium-high heat. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir. Add canned chiles and cook for a minute. Add enchilada sauce, taco seasoning, tomatoes, beans, corn, and chicken stock. Bring to a simmer and let cook, 15 minutes.
- Add shredded pork and cook until warmed through.
- Season to taste with salt and pepper.
***Note: if you don’t live by a Trader Joes to buy the carnitas, other groceries might sell a similar thing, or you can check out the original recipe (link at bottom post) for how
to cook your own carnitas.
If, like me, you have a surplus of tortillas because you’re almost completely sustained on quesadillas. You can make your own chips pretty easily while the soup is cooking.
- Cut tortillas into pieces, brush with vegetable oil and toast in a toaster oven OR you can use a conventional oven at 400 degrees.
- For the conventional oven option watch the tortillas closely because they will crisp up quickly. It will probably only take a few minutes.
For lunch or dinner serve it up in a bowl with avocado cubes, tortilla chips and a lime wedge. Garnish with cilantro. You can also jazz it up with a bit of sour cream and cheese.
english muffin or crumpet
OPTIONAL: Maldon sea salt – see here
- Heat up soup and set aside
- Fry an egg (I prefer over-easy) in butter and toast the bottom of an english muffin or a crumpet.
- Butter muffin/crumpet, lay fried egg on top and cover with a couple spoonfuls of soup.
- Garnish with cilantro & sprinkle with salt & pepper to taste — Maldon is an incredible finishing salt -really & truly it makes everything better. It is sold at Target & Williams-Sonoma.
Serve with avocado slices.
**If you have never made a fried egg before – give it a shot! It’s really not hard!**
recipe adapted from delish.com carnitas enchilada soup recipe