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Pork and Wild Rice Soup

Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine
Total time 41 mins
Yield 6 servings (serving size: 1 1/3 cups soup, about 2 avocado slices, 1 1/2 teaspoons cheese, and 4 chips)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.