Smoked Pork Soup

This tasty Smoked Pork Soup combines fresh sweet corn, smoked pork butt, onions, green chili’s, and salsa-style tomatoes into a delectable soup. I love to serve it with Sweet Cornbread or Easy Sweet Maple Dinner Rolls.

I love soup! To me, any time of the year is a great time for a pot of soup. This Blackened Corn and Smoked Pork Soup is perfect anytime. This fabulous recipe calls for already-cooked smoked pork butt. Often I make a great big pork butt or shoulder, and I find myself creating great new recipes to use up those tasty leftovers. Do you do the same thing? Leftover smoked pork butt is always so moist and tender that the recipe possibilities are endless. Pork is such a versatile meat, and when cooked right, it is so flavorful and tender. Pork is commonly referred to as the other white meat and pork tenderloin is now as lean as skinless chicken breast.

This tasty Smoked Pork Soup combines fresh corn, smoked pork butt, onions, garlic,  green chili’s, salsa-style tomatoes, and a perfect blend of spices into an amazing soup. Utilizing precooked pork shoulder or butt helps bring this recipe together really fast. You can simmer for about 20 minutes or let it meld together for a little while. Either way, the smells and the flavors are amazing!

Do you need a good easy smoked pork butt recipe? Here is my recipe for Pulled Pork Street Tacos. Just follow it down to and including the liquid smoke. This is a great recipe that cooks up in a Dutch oven and is so tender and flavorful.

How do you make Smoked Pork Soup?

This scrumptious soup starts off with smoked pulled pork. You can purchase some already smoked or cook your own. I have purchased it from some of my local grocery stores and the big warehouse stores like Sams and Costco.

First, heat a little olive oil over medium heat in a Dutch oven or heavy stock pot. Add the onions and the corn and cook until the corn starts to turn a rich golden brown. Stir occasionally but not so often that the corn is not browning. This can take anywhere from 10-15 minutes, depending on how dark you want the corn. Stir in the cumin and Cajun seasonings, cooking for about one minute while stirring constantly. Add the chicken broth scraping the bottom of the pan to deglaze it. Now stir in the green chiles, salsa-style tomatoes, diced tomatoes, and cooked pork. Simmer for 20-25 minutes. Season with kosher and fresh ground black pepper.

Helpful Recipe Tips

• If you have time, smoke your own pork butt. It is delicious, you will be controlling the ingredients, and you will get several meals out of one pork butt.
• If fresh, sweet farmer corn is available to you, take the time to cut off the kernel and use it.
• Cajun seasoning is fairly mild when added to a pot of soup. However, you know your taste buds, so adjust accordingly.
• Potatoes or pasta can be added to this soup. Potatoes would be added at the same time as the canned tomatoes and pork. Pasta should be added about ten minutes after the tomatoes and pork.
• Store leftovers in an airtight container for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.

So if you are a soup lover like myself and you smoke some pork butts here and there, then you must give this delectable Smoked Pork Soup a whirl. Your family will be singing your praises!

How to Freeze this Soup

To freeze this soup, first, cool the soup thoroughly. Ladle the fully-cooled soup into quart or gallon-sized heavy-duty freezer zipper bags. Mark the bags with the date and the contents. Lay the soup bags in a single layer on cookie sheets and place them in the freezer. Once fully frozen, stack the bags up in the freezer to save on space. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at 60% power so as not to overcook any ingredients before it is hot.

Other soup recipes you will love!

• Chicken Vegetable Soup
• Potato Leek Soup Recipe
• Beef Barley Soup
• Chicken Enchilada Soup
• The Best Mushroom Soup

Blackened Corn and Smoked Pork Soup

A tasty Tex-Mex soup full of sweet tomatoes, blackened corn, green chiles, smoked pulled pork and a perfect blend of spices. If you love smoked pulled pork this is a must try!

5 from 10 votes

Print Pin Rate

Course: Soup

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Servings: 4 bowls

Calories: 406kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 3 ears of corn shucked and kernels removed
• 1 tablespoon ground cumin
• 1-2 teaspoons Cajun seasoning to taste
• 4 cups low-sodium chicken broth
• 2 4 ounce cans green chiles
• 1 14.5 ounce can fire roasted salsa style tomatoes
• 1 14.5 ounce can diced tomatoes
• 1 lb chopped smoked pork butt
• kosher salt and freshly ground black pepper

Instructions

• Heat olive oil over medium heat in a Dutch oven or heavy stock pot. Add onions and the corn. Cook until the corn starts to turn a rich golden brown, stirring occasionally. This can take 10-15 minutes, depending on how dark you want the corn.
• Stir in the cumin and Cajun seasonings. Cook for 1 minute, stirring constantly.  Add chicken broth scraping the bottom of the pan to deglaze it.  Stir in the green chiles, salsa-style tomatoes, diced tomatoes, and cooked pork.  Simmer for 20-25 minutes. Season with kosher salt and freshly ground black pepper.

Notes

• If you have time, smoke your own pork butt. It is delicious, you will be controlling the ingredients, and you will get several meals out of one pork butt.
• If fresh, sweet farmer corn is available to you, take the time to cut off the kernel and use it.
• Cajun seasoning is fairly mild when added to a pot of soup. However, you know your taste buds, so adjust accordingly.
• Potatoes or pasta can be added to this soup. Potatoes would be added at the same time as the canned tomatoes and pork. Pasta should be added about ten minutes after the tomatoes and pork.
• Store leftovers in an airtight container for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.

Nutrition

Calories: 406kcal | Carbohydrates: 11g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 82mg | Sodium: 143mg | Potassium: 828mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 3mg

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