A delicious and warming Mexican Pork Soup, made with leftovers and cooked in just minutes. (Sponsored Post)
On a cold and miserable January’s day you really can’t beat a delicious bowl of warm and mildly spicy soup. Most people associate soup with lunch but I love to make chunky and filling soups for dinner and this Mexican Pork Soup ticks all those boxes!
I’ve teamed up with Costcutter to show new and fun ways to make your leftovers go further this month. I made this delicious sweet and sticky Marmalade Glazed Ham and turned the leftovers into this soup.
I used lots of store cupboard essentials to turn the leftover pork into a tasty and mildly spicy soup. I used lots of dried spices to create the delicious warming Mexican flavours and tins of chopped tomatoes and kidney beans help to bulk out the soup and turn it into a filling meal.
I also used one of my favourite meal time shortcuts – frozen chopped veg. Super easy, no peeling or chopping required!
You can see lots more ideas for budget-friendly meals and leftovers ideas over on the Costcutter Instagram and you can follow along with everybody’s creations using the hashtag #CCLoveYourLeftovers.
Disclosure: I have been compensated for my time spent working on this campaign with Costcutter but all thoughts and opinions are honest and are my own.Print
A delicious and warming Mexican Pork Soup, made with leftovers and cooked in just minutes
- 1/2 tbsp oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed or finely chopped
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp mild chilli powder
- 1 tin (400g) chopped tinned tomatoes
- 800ml vegetable or chicken stock
- 250g chopped cooked pork
- 1 tin (400g) cooked kidney beans, drained
- 130g frozen chopped vegetables
- 1/2 red pepper, chopped
To serve: grated cheddar cheese and tortilla chips
- Heat the oil in a large saucepan and add the onions. Cook for 2-3 minutes until soft.
- Add the garlic and the spices and cook for a further 1 minute, stirring constantly.
- Add the chopped tomatoes and stock. Bring to the boil and simmer for 5 minutes.
- Use a stick blender to blitz the soup to make it smooth.
- Add in the cooked pork, kidney beans, frozen vegetables and red pepper and simmer for 5 minutes.
- Serve immediately with some grated cheddar cheese and tortilla chips for dipping.