Tex-Mex Pork and Corn Soup

By clbrosnan

Ingredients

• 12 ounces pork tenderloin or lean boneless pork, cut into bite size strips
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 4 cloves garlic, minced
• 1 10 ounce package frozen whole kernel corn
• 2 14 ounce cans reduced sodium chickn broth
• 1 cup chiplte style salso
• 1 cup red and/or yellow sweet pepper
• 1/2 cup chopped tomato
• Light sour cream

Preparation

Step 1

Trim fat from meat. Cut meat into bite-size strips. In a large suacepan heat oil over medium high heat. Add meat, cook for 4-5 minutes or until no longer pink. Remove meat from saucepan, set aaside. Add garlic to saucepan. Cook and stir for 3-4 minutes or until onion is tender.

Add corn to onion mixture. Cook and stir for 4 minutes. Stir in broth, salsa, and sweet pepper. Bring to boiling, reduce heat. Simmer, uncovered 10 minutes. Return meat to saucepan; heat through. Remove from heat. Top each with tomato and sour cream.