There’s something special about Mexican soup with its earthy flavor riled about by exotic spices. Its also another great way to use left over meats! I’ve been on a flavor odyssey lately in search of tastes that I haven’t had in the last 5 years and this soup is luckily one of the results. I used chickpeas and kidney beans, accented by pork, tomatoes, and cilantro. The chickpeas took on a whole new role as tidbits of texture which worked surprisingly well with the flavor party.
This soup is so customizable, the options are endless. Fresh cilantro is a must though! I used pork as my meat of choice just because I needed to use it up. I have a hunch that chicken would be equally delicious.
A dollop of your favorite sour cream in the center adds visual appeal as well as another notch of flavor. A touch of lime juice works well if you happen to have a lime on hand. Serve with tortilla chips to crumble into the soup or for dipping. Happy feasting fiesta!