Southwestern Pork Soup
By á-4131
Yield: 4 servings (serving size: about 1 3/4 cups soup and 1/4 cup avocado)
7 points plus
Rate this recipe
5/5
(1 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Lemon Butter Flank Steak 5/5 (1 Votes)
- Chicken Sausage Puffs with Creamy... 5/5 (1 Votes)
- Thursday Night Turkey Meat Loaf -... 4/5 (2 Votes)
- Apple stuffed pork loin 5/5 (1 Votes)
Review this recipe