Southwestern Pork Soup

Lee Harrelson
Substitute chicken for pork in this dish, if you prefer. Pink beans are similar to pinto beans, but smaller; if you can't find pink beans, substitute pintos. Add cheddar corn bread and orange slices to round out the meal.

Yield:

4 servings (serving size: about 1 3/4 cups soup and 1/4 cup avocado)

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 30 %
Fat 10.5 g
Satfat 2.4 g
Monofat 5.5 g
Polyfat 1.4 g
Protein 30.6 g
Carbohydrate 24.5 g
Fiber 8.3 g
Cholesterol 74 mg
Iron 3.7 mg
Sodium 911 mg
Calcium 82 mg

Ingredients

Cooking spray
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

Preparation

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.

Note:

Robin Vitetta-Miller,

September 2007