Southwestern Soup (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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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:
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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