Mexican Pork and Bean Soup
Recipe provided courtesy of National Pork Board.
2 butterfly loin chops, diced
1/2 onion, chopped
1 (14.5-ounce) can chicken broth
1 (15-ounce) can diced tomatoes
1 (15-ounce) can pinto beans, drained
2 teaspoons chili powder
- In deep saucepan, brown diced pork with onion.
- Stir in remaining ingredients, bring to a boil.
- Lower heat, cover and simmer for 10 minutes.
Makes 4 servings.
Note: Use low sodium chicken broth, and diced tomatoes to reduce sodium in this recipe.
Nutritional Information Per Serving (1/4 of recipe): Calories: 150; Calories From Fat: 42; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 27mg; Total Carbs: 15g; Fiber: 4g; Protein: 14g; Sodium: 252mg.
Recipe and photograph provided courtesy of National Pork Board.