Southwestern Soup

Total Time:
3 hr 20 min
20 min
3 hr

4 servings

  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups reduced-sodium chicken broth
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can pink beans, rinsed and drained
  • 1 cup diced fresh avocado, for garnish
  • 2 tablespoons chopped fresh cilantro leaves, for garnish
  • Lime wedges, for garnish
  • Cornbread, optional

In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.

Serve with cornbread, if desired.

Loading review filters...

    18 Reviews
    4 18
    0/1000 characters
    Your Rating:
    Sort by: 
    A little thin, but a nice flavor. Could do with something more, maybe some more veggies like corn, carrots & celery? I did omit the pork & I swapped the beans for barley.
    Texture was a little off for me. Could be cook's error :(. Flavor was o.k. but didn't blow me away. I had a ton left over and had to eat it for over a week.
    I doubled the recipe and used 2# of boneless and skinless chicken breasts. I used 1 can of light kidney beans (drained only), 1 can of black beans straight in, 1 can undrained green chiles, 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, and doubled everthing else accordingly. I, also, used sweet red peppers instead of green. This soup had such a warm, hearty, and satisfying flavor.......and it only got better the next day. I will make it again with the pork. Thanks Robin!
    This was a great recipie, but I added black beans, and white navy beans, chopped green chilies and a little thyme.
    We loved this soup. I added extra chili powder to make it spicier, but otherwise, it is a super easy and delicious weeknight meal.
    I love pork but am not a big fan of the tenderloin. Have made this twice, once with pork tenderloin, once with a pound of beef stew meat. I think I prefer the beef but I loved it both ways. I also used a can of Rotel chilis & tomatoes and a 4 oz can of whole green chilis chopped. OK I like things hot! I'll be eating this repeatedly this winter. Thanks Robin.
    My husband loved, loved, loved this recipe and so did I. The only changes I made for us is to increase salt and cumin to 1 tsp each.; add a can of Rotel chilis and tomatoes to spice it up a little more; and shred the pork after it's done. That adds more consistency to the soup.
    I sprinkled cilantro and a splash of lime on my bowl, while my husband also added sour cream and a mexican cheese blend.
    We served it with Panera Asiago Cheese bread, and it was a satisfying dinner. Can't wait to eat the leftovers tomorrow for lunch. That is, if there's any left. My son is due home from work soon!
    I had made carnitas 2 days prior to looking for a recipe to use the leftover meat in. WOW! This was the perfect soup. I added carrots and corn to the soup and topped it with crushed tortilla chips and cilantro. It was the hit of the party! Thanks for something so easy!
    I loved this recipe. I only cooked on low for 4 hours and it was perfect. Also, I added a can of black beans and a some frozen corn to give it a little more. Will definetely make again!
    This was a very tasty soup with a lot of flavor. The only thing I found was add an extra can of beans because for consistency. My entire family enjoyed this recipe
    This is a soup like one I had in Purto Rico
    I could use some pepperjack cheese and maybe some sort of pasta or potato to make it a complete meal
    great as usual robin
    I tried this recipe, as I often enjoy southwestern seasonings, plus it looked easy. The easy part was right, however, I was really disappointed in the finished product. The green pepper seemed to give the soup a harsh flavor. The pork just seemed too fatty and rich. I am wondering if the stew would have been better with pork tenderloin that is natural, as I could only find the type that had been injected with solution to keep it moist. I like Robin's show, but this recipe was a disappoint, even after the suggested toppings were added.
    This is great on its own and last time I added a few things like corn and a chipotle pepper to make it more like tortilla soup. Love the idea of putting it in a crock pot for the day. Also thought a chicken breast would be a good choice instead of pork.
    Great flavored soup. I added turkey hot Italian sausage (cut in to one inch pieces) and a cup of pasta. We loved it!
    I was home sick with a cold, watching TV in the afternoon, and saw my ex-neighbor Robin Vitetta-Miller making this easy, interesting soup. With a few substitutions (chicken instead of pork, canned tomatoes with jalapeno peppers) I was able to throw it together without having to go out to the shop. The soup was delicious, spicy, comforting - and my cold disappeared the next day!
    I make many kinds of soup (or STOUP) similar to this one, so generally I like the soup and the meatballs. However, the canned sliced tomatoes just don't taste good... I will make it again, but next time I will use fresh tomatoes.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Turkey-Escarole Soup with Farfalline

    Recipe courtesy of Food Network Kitchen