Add something spicy to your family's Mexican night! Serve this pork soup with tortilla chips at the bottom of the bowls.
pound pork boneless sirloin or loin, cut into 1-inch cubes
envelope (1 1/4 ounces) taco seasoning mix
corn tortillas (5 or 6 inches in diameter), cut into 1-inch squares
can (14 1/2 ounces) diced tomatoes with jalapeños, undrained
cans (15 1/2 ounces each) great northern beans, drained
carton (32 ounces) chicken broth
corn tortillas (5 or 6 inches in diameter), cut in half, then cut into 1/2-inch strips
Mix all ingredients except tortilla strips in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir gently before serving. Place some tortilla strips into bottom of each of 6 bowls. Ladle soup over tortilla strips.
Great northern beans add a distinctive, delicate flavor to this Mexican-inspired soup, but you can substitute any canned beans you have on hand.
Serve wedges of lime to squeeze a little fresh flavor into this hearty soup. Pass bowls of shredded Cheddar or Monterey Jack cheese, chopped fresh cilantro and sliced radishes to top each serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.