Southwestern-style Pork Tortilla Soup
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 2 c. cooked pork loin roast, cubed * |
| 1 medium onion, chopped |
| 1 Tbsp. olive oil |
| 2 cloves garlic, minced |
| 1 tsp. ground cumin |
| 1 quart chicken broth |
| 1 15 oz.-can diced tomatoes |
| 1 4-oz. can diced green chiles |
| tortilla chips, crumbled (to garnish) |
| Cheddar cheese, shredded (to garnish) |
| lime wedges, (optional) |
| cilantro leaves, (optional) |
Directions:
1. Sauté onion in a heavy-bottomed pot over medium heat with oil until softened. Stir in garlic and cumin. Add chicken broth, diced tomatoes and diced green chiles. Bring the mixture to a simmer, reduce the heat to low and cook for about 20 min.
2. Stir in cubed pork loin and just heat through.
3. Serve in bowls topped with crumbled tortilla chips and shredded cheese. Garnish with lime wedges and cilantro if desired.
* Use leftover Cuban Glazed Pork Loin to whip up a batch of Southwestern-style Pork Tortilla Soup in no time flat. Serve with corn bread muffins and a lettuce salad.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 280; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 80mg; Total Carbs: 14g; Fiber: 2g; Protein: 32g; Sodium: 610mg;