To a large pot add pulled pork, corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
Pour in beef broth and allow to simmer on medium/low for 35-40 minutes.
Serve topped with sour cream, shredded cheese, and fresh diced cilantro.
What Cut of Meat to use:
I usually use a boneless pork shoulder. Season your pork like you would pulled pork and cook it in the slow cooker on low for 8 hours. Once cooked you can shred and use for this soup. This is a great meal to make a large pork shoulder then use it for several recipes. I used it in chili, sliders, and even topped on a baked potato.If you want my recipe for pulled pork check out my Slow Cooker Pulled Pork Sliders. Just skip the bbq sauce and buns!
Freezing soup is so simple. Make the recipe according to the directions after step two remove your soup from the heat and allow it to cool completely. Once cooled add it to a large ziplock freezer bag. Lay in it in the freezer and allow to freeze. Keep frozen for up to 3 months.Reheating: Place your frozen soup in the refrigerator to thaw overnight then cook in a pot until warmed though. You can also add your frozen soup to the slow cooker and allow to cool on low for 4-5 hours until warmed through.