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| A Bit Of South: The Southwestern Pork Soup For Cold Fall Days |
Ingredients
1 cup of chopped onions
2/3 cup of chopped green bell peppers
1 tablespoon of bottled minced garlic
1 jalapeno pepper, seeded and minced
1 pound of pork tenderloin, trimmed and cut into bite-sized pieces
2 cups of fat-free, less-sodium chicken broth
2 teaspoons of chili powder
1 teaspoon of ground cumin
½ teaspoon of salt
¼ teaspoon of black pepper
1 can of pink beans, rinsed and drained
1 can of diced tomatoes, undrained
2 tablespoons of chopped fresh cilantro
1 cup of diced avocado
Preparation
Heat a small, non-tick Dutch oven over medium-heat, and cat it with cooking spray.
Add the onion, bell pepper, garlic, and jalapeno to the pan and sauté this mix for 2 minutes.
Add the pork to the pan, and cook everything for another 3 minutes.
Add the broth, chili powder, cumin, salt, black pepper, beans, and tomatoes, and bring everything to a boil.
Cover the pan partially, reduce the heat, and let it simmer for 6 minutes or until the pork is done. Don’t forget to stir occasionally! Remove the pan from the heat, and stir in the cilantro.
Serve the soup with sliced avocado.
A Bit Of South: The Southwestern Pork Soup For Cold Fall Days appeared first on MyDiet.
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