Southwestern Pork Soup

 

2

teaspoons vegetable oil

1

lb pork boneless loin, trimmed of fat, cut into 1/2-inch cubes

4

medium green onions, sliced (1/4 cup)

1

small jalapeño chili, seeded, finely chopped

1

clove garlic, finely chopped

1

carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

2

cans (15 to 16 oz each) great northern beans, rinsed, drained

1/2

cup loosely packed chopped fresh cilantro

1/4

cup loosely packed chopped fresh parsley

• 1 In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
• 2 Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.