Southwestern Pork Soup

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Registered: 03-25-2003
Southwestern Pork Soup
Wed, 09-12-2007 - 10:54am
This is really simple, quick and yummy.
Southwestern Pork Soup

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.


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 (I used fire-roasted tomatoes) 
2 tablespoons chopped fresh cilantro
1 cup diced avocado



PreparationHeat 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.


Yield

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





Nutritional Information

CALORIES 310(30% from fat); FAT 10.5g (sat 2.4g,mono 5.5g,poly 1.4g); PROTEIN 30.6g; CHOLESTEROL 74mg; CALCIUM 82mg; SODIUM 911mg; FIBER 8.3g; IRON 3.7mg; CARBOHYDRATE 24.5g


Robin Vitetta-Miller ,

Cooking Light, SEPTEMBER 2007
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