Pork and Wild Rice Soup

Pork and Wild Rice Soup Recipe
Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine


6 servings (serving size: 1 1/3 cups soup, about 2 avocado slices, 1 1/2 teaspoons cheese, and 4 chips)
Total time: 41 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 41 Minutes

Nutritional Information

Calories 282
Fat 12.1 g
Satfat 2.7 g
Monofat 6.7 g
Polyfat 1.7 g
Protein 21.6 g
Carbohydrate 24.6 g
Fiber 5.1 g
Cholesterol 52 mg
Iron 2.3 mg
Sodium 638 mg
Calcium 61 mg


1 tablespoon extra-virgin olive oil, divided
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1/3 cup brown and wild rice blend
1/4 cup finely chopped onion
3 garlic cloves, minced
2 serrano chiles, seeded and minced
1 cup water
1 teaspoon chopped fresh oregano
1 (32-ounce) carton fat-free, lower-sodium chicken broth
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons crumbled queso fresco
1 sliced peeled avocado
24 baked tortilla chips


1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.

2. Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; sauté 3 minutes or until onion is tender. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.

Bunny Pryor, Hollyglen, California,

Cooking Light

December 2010
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