Remember that I told you the leftover beans from your brunch scramble were going to come in handy? Here you go. It's also really easy to add the extra ingredients into the pot and let it simmer while you're enjoying your brunch.
Mexican Pork and Chicken Soup
- 1-2 c. leftover bean mixture
- 1/2 c. additional diced chicken or leftover meat
- 1/2 of a 14.5-oz. can of tomato sauce
- 1 tsp. cumin
- 2 T. diced jalapeno
- 2 c. chicken stock
- 1 tsp. Mexican oregano
Bring the beans to a bubble. Add in the cumin, oregano and jalapeno and stir to combine. Add the tomato sauce, stir, and simmer another 2 minutes. Add in the stock and season with salt and pepper. Add in the additional meat and let the soup simmer for 20-30 minutes.
Ladle into a bowl and serve. Garnish with lime juice, cilantro, sour cream, shredded cheese, avocado, or crispy tortilla chips.