Southwestern Pork Soup
Photography: Lee Harrelson; 
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.
| Servings:4 servings (serving size: about 1 3/4 cups soup and 1/4 cup avocado) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Cooking spray
- 1 cup prechopped onion
- 2/3 cup prechopped green bell pepper
- 1 tablespoon bottled minced garlic
- 1 jalapeño pepper, seeded and minced
- 1 pound pork tenderloin, trimmed and cut into bite-sized pieces
- 2 cups fat-free, less-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can pink beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1 cup diced avocado
Amount Per
Serving
- fiber:8.3 g
- calories:310
- fat:10.5 g
- iron:3.7 mg
- saturated fat:2.4 g
- calories from fat:30 %
- mono fat:5.5 g
- cholesterol:74 mg
- calcium:82 mg
- protein:30.6 g
- poly fat:1.4 g
- carbohydrate:24.5 g
- sodium:911 mg
directions
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.
