Carnitas Enchilada Soup

1. 1

   Preheat oven to 325 degrees F and line a baking sheet with foil.

2. 2

   In a large baking dish, rub pork with taco seasoning, season with salt and pepper, and drizzle with 2 tablespoons oil.

3. 3

   Transfer to prepared pan and roast until internal temperature reaches 145 degrees F, about 1 hour.

4. 4

   Transfer to a cutting board, cover with aluminum foil, and let rest until cool.

5. 5

   Once cool enough to handle, shred.

6. 6

   In a large pot, heat oil over medium-high heat.

7. 7

   Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir, 1 minute.

8. 8

   Add canned chiles and cook 2 minutes.

9. 9

   Add enchilada sauce, tomatoes, beans, corn, and chicken stock.

10. 10

    Bring to a simmer and let cook, 15 minutes.

11. 11

    Add shredded pork and cook until warmed through.

12. 12

    Meanwhile, make tortilla crisps: In a large skillet over medium-high heat, heat remaining oil.

13. 13

    Add tortilla strips and cook until crisp, tossing, 5 to 7 minutes.

14. 14

    Transfer to a paper towel-lined plate and season with salt.

15. 15

    Ladle soup topped with avocado and tortilla strips.

16. 16

    Squeeze with lime.

* Per serving · 4 servings · Values may vary.