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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Southeast by Southwest

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Total:: 3 hr 20 min
Prep:: 20 min
Cook:: 3 hr

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Southwestern Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 4 servings
Cuisine: american
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