Pork and Wild Rice Soup

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

Preparation

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