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

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.

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.

Ratings & Reviews

CookingJD's Review

December 14, 2013
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!

Heyitsrachhel's Review

September 17, 2013

EmmaLee75's Review

March 19, 2013
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.

cblwolf's Review

January 31, 2013

michlb's Review

October 14, 2012
My family and I love this soup, never any leftovers. I have also used chicken breast instead of pork, still delicious! The avocado is a nice touch instead of sour cream, adds a nice creaminess.

BlueToBlue's Review

January 22, 2012
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.

Empac7's Review

September 28, 2011
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!

KirstyAnne's Review

January 21, 2010
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.

VirginiaSt's Review

January 10, 2010
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.

Daniellelee's Review

October 26, 2009
This dish is easy and very tasty. Even the picky eaters enjoyed. I added in can corn as some have suggested and served with corn tortillas. I will make this often.