Southwestern Pork Soup

Substitute chicken for pork in this dish, if you prefer. Pink beans are similar to pinto beans, but smaller; if you can't find pink beans, substitute pintos. Add cheddar corn bread and orange slices to round out the meal.

Yield: 4 servings (serving size: about 1 3/4 cups soup and 1/4 cup avocado)

Ingredients

• Cooking spray
• 1  cup  prechopped onion
• 2/3  cup  prechopped green bell pepper
• 1  tablespoon  bottled minced garlic
• 1  jalapeño pepper, seeded and minced
• 1  pound  pork tenderloin, trimmed and cut into bite-sized pieces
• 2  cups  fat-free, less-sodium chicken broth
• 2  teaspoons  chili powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  (15-ounce) can pink beans, rinsed and drained
• 1  (14-ounce) can diced tomatoes, undrained
• 2  tablespoons  chopped fresh cilantro
• 1  cup  diced avocado

Preparation

Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.

Nutritional Information

Calories:

310 (30% from fat)

Fat:

10.5g (sat 2.4g,mono 5.5g,poly 1.4g)

Protein:

30.6g

Carbohydrate:

24.5g

Fiber:

8.3g

Cholesterol:

74mg

Iron:

3.7mg

Sodium:

911mg

Calcium:

82mg