I am a huge fan of turning leftovers into another (easy) meal. Every now and then, we will cook up a large pork loin, and I have found the perfect way to use the leftovers!
This soup is not only easy and delicious, but it also includes kale, which is one of my favorite ways to slip extra nutrients to my family.
2-3 cups cooked and cubed pork loin
1 bushel of kale, chopped
1 15-oz can of diced tomatoes (I prefer the fire roasted)
1 4-oz can diced green chiles
1 red onion, chopped
1-3 cloves garlic, minced (to your garlic comfort level)
32oz box of Swanson Chicken Broth
1 15 oz-can diced tomatoes
Tortilla chips, crumbled (to line bottom of bowl)
Cheddar cheese, shredded (to sprinkle on top)
Corn tortillas (for dipping)
Pepper (to taste)
I use a nice big pot filled with both the chicken broth (one quart/32oz box) and I add to that 2 quarts of water. (feel free to add more water, it will stretch your soup even farther!) Bring the water/broth mixture to a boil and add in the chopped kale, chopped onions, diced tomatoes, garlic and green chilies. Sprinkle in some ground pepper and bring to a simmer for 15 minutes. Add in the chopped pork and simmer for another 5 minutes.
Put crushed tortilla chips in the bottom of your serving bowls and pour soup over them. Sprinkle shredded cheese on top (add pepper again, if you like). I like to use a slotted spoon to get mostly dry soup ingredients out first, and then I pour more of liquid in after. This soup is delicious served with corn tortillas. (My hubby actually likes to roll the soup ingredients up in his tortilla). Enjoy!