Southwest Pork Soup
A yummy, comforting soup jam-packed with bold flavors of the southwest!
Ingredients
- 1/4 c. small-diced jalapeños seeds and membranes removed
- 1/2 medium onion diced
- 1/4 c. green chiles chopped
- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 2 tsp. chili powder
- 1 tsp. cumin
- Pinch of salt
- 1 1/2 c. corn
- 1 can 14.5 oz Mexican Style stewed tomatoes
- 4 c. chicken broth
- 1 can 15 oz. black beans, rinsed and drained
- 3 c. cubed pork tenderloin in bite-sized pieces
- 2 Tbsp. flour
- 1/2 c. milk
- Shredded cheese sour cream and crushed tortilla chips for garnish
Instructions
- In a large soup pot over the stove top, saute onions, jalapeños and green chiles with garlic in olive oil for 2-3 minutes until soft. Add in uncooked, cubed pork loin, then sprinkle chili powder, cumin and a pinch of salt over. Cook and toss, stirring often, over the stovetop until pork is completely cooked through. Add chicken broth and Mexican-Style tomatoes and allow mixture to come to a boil while breaking up the stewed tomatoes slightly.
- Whisk together milk and flour in a separate bowl and pour in. Let it return to a boil to allow the mixture to thicken slightly. Turn down the heat, stir in corn and black beans, then allow mixture to simmer, covered, for at least 20 minutes for the flavors to blend. Serve with shredded cheese, a dollop of sour cream and crushed tortilla chips. Enjoy!
Notes
This soup has a slight kick as is, but if you want to give it more spice, just add hot green chiles or leave some of the membranes and seeds on the jalapenos.