Mexican-flavored tortilla soup for lunchboxes

A colorful and hearty soup that captures the essence of Mexican cuisine. A rich, spicy broth topped with crispy tortillas, melted cheese, and a multitude of fresh garnishes 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 cloves garlic, minced
    • 2 bell peppers (red and green), diced
    • 1 can (400g) crushed tomatoes
    • 1 can (400g) corn kernels
    • 2 cans (400g) black beans, rinsed
    • 4 cups chicken broth
    • 2 tablespoons Mexican seasoning
    • Salt and pepper to taste
    • Tortilla chips
    • 2 cups shredded cheese (cheddar or Monterey Jack)
    • 1 avocado, diced
    • Sour cream (optional)
    • Fresh cilantro 

  • Preparation

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

For the adventurers

Notes and tips

The soup keeps very well in the refrigerator for 3-4 days.
Can be frozen for up to 3 months.
Use leftover pulled pork from last night's dinner.