Crockpot pork tortilla soup is great way to use any leftover meats.  You can add an extra can of beans or make it vegan. I had leftover pork roast so this worked really well!

*Remember when cooking with garlic, chop it first as you want it to rest for 10 minutes before cooking. This allows the beneficial allicin to form and will remain intact during cooking.

As always, use organic ingredients when possible, especially with animal products. We are fortunate to have a local farmer that provides chicken, eggs, and pork using non-GMO, organic farming methods.

Ingredients

1 Tbsp coconut oil

1/2 cup chopped onion

3 cloves minced garlic (chop 10 minutes prior to cooking)*

1 diced pepper (red, yellow or orange)

1 diced sweet potato

1 Tbsp no salt taco seasoning (see my homemade no sodium recipe)

1 1/2 tsp cumin

1/4 tsp chili pepper flakes (we like it spicy so added a bit more!)

1/2 tsp coriander

1/2-1 pound chopped roast pork (or substitute any leftover meat)

32 ounces of low sodium organic broth

1 – 28 oz can diced organic tomatoes

1 – 15 oz can organic black beans, rinsed

1 – 6oz can organic tomato paste

1 cup fresh or frozen organic corn

Organic corn chips

Chopped cilantro (optional)

1 avocado, chopped (optional)

Lime zest and juice (optional)

Directions

Add 1 Tbsp coconut oil (or 2 T broth) and the chopped pepper, onion, sweet potato, and garlic to a large soup pan, or use the Saute feature on your Instapot. Saute for 5-10 minutes. I chop my sweet potatoes into small pieces to help them cook faster. Add the seasonings (cumin, coriander, and chili pepper flakes) after the first 5 minutes.

Next, add all remaining ingredients. Slow cook or simmer for at least two hours.

Once plated, add 1/4-1/2 chopped avocado and the cilantro (about 1/2 tablespoon).  You may also want to ask a bit of lime zest and a squeeze of lime juice.

The organic corn chips can be used as a scoop for your soup (you’ll still need a spoon) or crush into small pieces and sprinkle on top! Enjoy!!