Carnitas Enchilada Soup

• 1 1/2 lb. pork loin
• 1 1/4 oz. taco seasoning packet
• kosher salt
• Freshly ground black pepper
• 4 tbsp. canola oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1 4-oz. can green chiles
• 1 c. enchilada sauce
• 1 15-oz. can diced tomatoes
• 1 15-oz. can black beans, rinsed and drained
• 2 c. frozen corn
• 4 c. low-sodium chicken stock
• 4 small corn tortillas
• 1 avocado, diced
• Limes, for squeezing

1. Preheat oven to 325 degrees F and line a baking sheet with foil.
2. In a large baking dish, rub pork with taco seasoning, season with salt and pepper, and drizzle with 2 tablespoons oil.
3. Transfer to prepared pan and roast until internal temperature reaches 145 degrees F, about 1 hour.
4. Transfer to a cutting board, cover with aluminum foil, and let rest until cool.
5. Once cool enough to handle, shred.
6. In a large pot, heat oil over medium-high heat.
7. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir, 1 minute.
8. Add canned chiles and cook 2 minutes.
9. Add enchilada sauce, tomatoes, beans, corn, and chicken stock.
10. Bring to a simmer and let cook, 15 minutes.
11. Add shredded pork and cook until warmed through.
12. Meanwhile, make tortilla crisps: In a large skillet over medium-high heat, heat remaining oil.
13. Add tortilla strips and cook until crisp, tossing, 5 to 7 minutes.
14. Transfer to a paper towel-lined plate and season with salt.
15. Ladle soup topped with avocado and tortilla strips.
16. Squeeze with lime.

pork loin, taco seasoning packet, kosher salt, freshly ground black pepper, canola oil, onion, garlic, ground cumin, green chiles, enchilada sauce, tomatoes, black beans, frozen corn, lowsodium, corn tortillas, avocado

Taken from www.delish.com/cooking/recipe-ideas/recipes/a44200/carnitas-enchilada-soup-recipe/ (may not work)