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SOUTHWESTERN PORK SOUP

Course Soup, Soup, Stew & Chili
Servings 4 (serving size: about 1 3/4 cups soup and 1/4 cup avocado)

Ingredients

  • cooking spray
  • 1 cup onion chopped
  • 2/3 cup green bell pepper chopped
  • 1 tbs garlic bottled minced
  • 1 Jalapeno pepper seeded and minced
  • 1 lb pork tenderloin trimmed and cut into bite-sized pieces
  • 2 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin ground
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can pink beans (15oz) rinsed and drained
  • 1 can diced tomatoes (14oz) undrained
  • 2 tsp cilantro fresh, chopped
  • 1 cup avocado diced

Instructions

  • Substitute chicken for pork in this dish, if you prefer. Pink beans are similar to pinto beans but smaller; if you can't find pink beans, substitute pintos. Add cheddar corn bread and orange slices to round out the meal.
  • Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes.
  • Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.