Pork and Wild Rice Soup

Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine

Yield: 6 servings (serving size: 1 1/3 cups soup, about 2 avocado slices, 1 1/2 teaspoons cheese, and 4 chips)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 41 Minutes

Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 12.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 21.6g
  • Carbohydrate: 24.6g
  • Fiber: 5.1g
  • Cholesterol: 52mg
  • Iron: 2.3mg
  • Sodium: 638mg
  • Calcium: 61mg

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.
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