4 servings (serving size: about 1 3/4 cups soup and 1/4 cup avocado)
1 cup prechopped onion
2/3 cup prechopped green bell pepper
1 tablespoon bottled minced garlic
1 jalapeño pepper, seeded and minced
1 pound pork tenderloin, trimmed and cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can pink beans, rinsed and drained
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 cup diced avocado
How to Make It
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 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.
This recipe is fantastic just as it is. We have made it at least 10 times in the last year. Whole family loves it and it is a great way to get vegetables in the kids. Simple and delicious. Also, this is great for the use of left over pork of any kind, especially pork chops. We tend to add a little more heat and a good pinch of Mexican oregano. Also, almost any can of beans you have on hand works great. Chilli beans are especially nice. Super the next day, so double the recipe. An added benefit to doubling allows you to use a whole onion and green pepper. No waste. Thanks for a great recipe!
Will definitely make this again. It had a nice spice to it - not too hot. The beans were a good hearty complement to the veggies. The serving size was filling too at nearly 1.75 cups. Served with a salad although, next time Ill try the suggested cornbread recipe.
This soup wasn't horrible but it also wasn't really anything special. I'm not going to make it again. It was kind of high in calories for something that tasted so meh. I did sub pinto beans for the pink beans (no pink beans at my grocery store) and a dollop of guacamole for the avocado. It's possible that this made all the difference, but I doubt it.
This was a fun recipe. I used fireroasted tomatoes and added frozen corn. Really liked the cool avacado in the end so I don't recommend skipping that step. I also added plain yogurt and lime juice at the end - yum!
This dish was delicious and very easy to make. The guacamole at the end was perfect! The only changes I would make for next time would be: 1) a bit more jalepeno, 2) crushed tomatoes instead of diced because it was a little on the watery side and 3) a little reduced fat sour cream at the end.
Very good. Used 2 jalapenos, upwards of a cup of onion, 4 cloves of garlic, Penzey's med chili powder. Added about a half bag of frozen corn. Topped with cilantro, avacado and a bit of lime juice. Nice bite to it. Served with a heated flour tortilla. Will definitely make again.