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Prep 15min
Total6hr15min
Servings6
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Ingredients
1
pound pork boneless sirloin or loin, cut into 1-inch cubes
1
envelope (1 1/4 ounces) taco seasoning mix
3
corn tortillas (5 or 6 inches in diameter), cut into 1-inch squares
1
can (14 1/2 ounces) diced tomatoes with jalapeños, undrained
2
cans (15 1/2 ounces each) great northern beans, drained
1
carton (32 ounces) chicken broth
4
corn tortillas (5 or 6 inches in diameter), cut in half, then cut into 1/2-inch strips
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Steps
1
Mix all ingredients except tortilla strips in 3 1/2- to 4-quart slow cooker.
2
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
365
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
40mg
Sodium
1180mg
Total Carbohydrate
56g
Dietary Fiber
11g
Protein
35g
% Daily Value*:
Iron
44%
44%
Exchanges:
3 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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