A Bit Of South: The Southwestern Pork Soup For Cold Fall Days

November 9, 2015


If you’re not a fan of fall, you might want to kick things up a notch and prepare for the cold like you’re supposed to – with a nice, hot bowl of soup. But not just any soup – the southwestern pork soup! This amazing dish is definitely what the doctor ordered, and it will make any rainy, windy day better. If you prefer, you can use chicken meat instead.


  • 1 cup of chopped onions
  • 2/3 cup of chopped green bell peppers
  • 1 tablespoon of bottled minced garlic
  • 1 jalapeno pepper, seeded and minced
  • 1 pound of pork tenderloin, trimmed and cut into bite-sized pieces
  • 2 cups of fat-free, less-sodium chicken broth
  • 2 teaspoons of chili powder
  • 1 teaspoon of ground cumin
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 1 can of pink beans, rinsed and drained
  • 1 can of diced tomatoes, undrained
  • 2 tablespoons of chopped fresh cilantro
  • 1 cup of diced avocado


Heat a small, non-tick Dutch oven over medium-heat, and cat it with cooking spray.

Add the onion, bell pepper, garlic, and jalapeno to the pan and sauté this mix for 2 minutes.

Add the pork to the pan, and cook everything for another 3 minutes.

Add the broth, chili powder, cumin, salt, black pepper, beans, and tomatoes, and bring everything to a boil.

Cover the pan partially, reduce the heat, and let it simmer for 6 minutes or until the pork is done. Don’t forget to stir occasionally! Remove the pan from the heat, and stir in the cilantro.

Serve the soup with sliced avocado.

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