Great way to use leftover pulled pork.
I make with my leftover Pineapple Pulled Pork with Pineapple BBQ Sauce
1 Tbls. olive oil
1/2 c. chopped yellow onion (or medium onion)
4 cloves garlic, minced
4 c. chicken broth
1 c. salsa verde
14.5 oz. can fire roasted diced tomatoes
14.5 oz. can black beans, rinsed and drained
corn kernels cut from 2 ears cooked corn (or 1-1/4 c. frozen corn)
1/2 t. cumin
1 t. chili powder
1/2 t. smoked paprika
1/2 t. crushed red pepper
2 Tbls. chopped fresh cilantro
2 c. leftover cooked & shredded pulled pork or carnitas
1 Tbls. cornstarch
3 Tbls. cold water
juice of 1/2 a lime
additional cilantro
shredded Mexican-blend cheese
diced avocado
sour cream
tortilla chips
Heat olive oil in a large pot or Dutch oven over medium heat until shimmering, then sauté onion for 4 minutes, or until it begins to brown and soften. Add garlic and sauté another 30 seconds or so.
Add in broth, salsa, tomatoes, beans, corn, spices and cilantro, then bring to a boil, stirring occasionally. Reduce heat to low and stir in shredded pork.
Cover pot and simmer for 15 minutes.
Whisk together cornstarch and water; add to soup and stir to thicken broth, a bit.
Stir in lime juice and serve.
Garnish as desired.