Mexican Pork Soup

Serves4 Prepare2 Mins Cooks20 Mins


  • 1/2 Tsp Mild Chilli Powder
  • 1 Tsp Cumin
  • 1 Clove Garlic (crushed or finely chopped)
  • 1 Tsp Ground Coriander
  • 1 Medium Onion (finely chopped)
  • 1/2 Tbsp Oil
  • 1 Tsp Smoked Paprika
  • 250g Chopped Cooked Pork
  • 800ml Vegetable or Chicken Stock
  • 1 Tin (400g) Chopped Tinned Tomatoes
  • 1 Tin (400g) Cooked Kidney Beans (drained)
  • 130g Frozen Chopped Vegetables
  • 1/2 Red Pepper (chopped)
  • TO SERVE: grated cheddar cheese and tortilla chips



1. Heat the oil in a large saucepan and add the onions. Cook for 2-3 minutes until soft.

2. Add the garlic and the spices and cook for a further 1 minute, stirring constantly.

3. Add the chopped tomatoes and stock. Bring to the boil and simmer for 5 minutes.

4. Use a stick blender to blitz the soup to make it smooth.

5. Add in the cooked pork, kidney beans, frozen vegetables and red pepper and simmer for 5 minutes.

6. Serve immediately with some grated cheddar cheese and tortilla chips for dipping.

A great big thanks to our sponsored blogger "My Fussy Eater" for providing this recipe, it's totally delicious!

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