Rating: 4 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light September 2007


Credit: Lee Harrelson

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

310 calories; calories from fat 30%; fat 10.5g; saturated fat 2.4g; mono fat 5.5g; poly fat 1.4g; protein 30.6g; carbohydrates 24.5g; fiber 8.3g; cholesterol 74mg; iron 3.7mg; sodium 911mg; calcium 82mg.