Photo: Southwestern Soup Recipe
Ingredients
- 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
Directions
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.
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By sjhunter1
Austin, Texas
on February 28, 2012
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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.
By Chef #1165004
austin, TX
on June 15, 2010
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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.
By obx4rn_8060080
RENFREW, PA
on March 30, 2010
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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!
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