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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.6g
  • Carbohydrate: 24.5g
  • Fiber: 8.3g
  • Cholesterol: 74mg
  • Iron: 3.7mg
  • Sodium: 911mg
  • Calcium: 82mg

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

  1. 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.
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