Southwestern Pork Soup

Southwestern Pork Soup

A simple broth-based soup is packed with pork, beans and just the right amount of spice.

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

5

servings

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 jalape├▒o 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.
Makes 5 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
One pound of pork boneless loin chops, cut into cubes, would also work well for this recipe.
Special Touch
A squeeze of fresh lime juice over servings of this Mexican-inspired soup adds a wonderful fresh flavor. It also blends well with the chili and cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 90),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 380mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 11g,
    • Sugars 1g),
  • Protein 40g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.