How To Make Easy Carnitas Soup
The perfect recipe to use your leftover carnitas from your latest taco party! This incredible carnitas soup has a delicate balance of flavors and acidity.
Serves:
Ingredients
- 6cupschicken stock
- 1lbYukon gold potatoesdiced
- 4cupscarnitas
- 32ozsalsa verdestore-bought or homemade
- 2tspground cumin
For Optional Toppings:
- pepperjack cheesegrated
- fresh arugula
- fresh cilantrochopped
- avocadosliced
- jalapeñosor serranos, sliced
Instructions
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Add chicken stock, potatoes, carnitas, salsa verde and cumin to a large stockpot, and stir to combine.
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Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 10 minutes or until the potatoes are fork-tender.
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Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Alternative Methods: – Slow Cooker Method: Add chicken stock, potatoes, carnitas, salsa verde and cumin to a slow cooker, and stir to combine. Cook on Low for 6 to 8 hours, or High for 3 to 4 hours. Taste and season with salt and pepper, if needed. Serve warm with desired toppings. – Instant Pot Method: Add chicken stock, potatoes, carnitas, salsa verde and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Nutrition
- Calories: 308.65kcal
- Fat: 6.71g
- Saturated Fat: 1.20g
- Monounsaturated Fat: 2.26g
- Polyunsaturated Fat: 0.85g
- Carbohydrates: 47.66g
- Fiber: 7.11g
- Sugar: 14.60g
- Protein: 14.26g
- Cholesterol: 10.80mg
- Sodium: 1887.37mg
- Calcium: 59.29mg
- Potassium: 1498.12mg
- Iron: 3.94mg
- Vitamin A: 52.85µg
- Vitamin C: 52.93mg
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