Southwestern Soup

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  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 4 servings
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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


  1. 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.
  2. When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
  3. Serve with cornbread, if desired.

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