Southwestern Pork Soup

Southwestern Pork Soup
Photo by Lee Harrelson

Ingredients

  • ½ teaspoon salt
  • 1 tablespoon bottled minced garlic
  • 1 pound pork tenderloin, trimmed and cut into bite-sized pieces
  • 1 (15-ounce) can pink beans, rinsed and drained
  • 1 pound pork tenderloin, trimmed and cut into bite-sized pieces
  • 2 tablespoons chopped fresh cilantro
  • 2/3 cup prechopped green bell pepper
  • + 23 more ingredients
    • ¼ teaspoon black pepper
    • 1 (15-ounce) can pink beans, rinsed and drained
    • 2 cups fat-free, less-sodium chicken broth
    • 1 jalapeño pepper, seeded and minced
    • Cooking spray
    • 2 teaspoons chili powder
    • 2/3 cup prechopped green bell pepper
    • 1 teaspoon ground cumin
    • 1 cup prechopped onion
    • ¼ teaspoon black pepper
    • 1 cup prechopped onion
    • 2 tablespoons chopped fresh cilantro
    • 1 (14-ounce) can diced tomatoes, undrained
    • 1 jalapeño pepper, seeded and minced
    • 2 cups fat-free, less-sodium chicken broth
    • 1 tablespoon bottled minced garlic
    • 2 teaspoons chili powder
    • ½ teaspoon salt
    • 1 teaspoon ground cumin
    • 1 cup diced avocado
    • 1 (14-ounce) can diced tomatoes, undrained
    • Cooking spray
    • 1 cup diced avocado

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 minu...

View full recipe at My Recipes

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