Who says that soup has to take a long time to cook? This soup can be made on those busy nights. Serve along with warm flour torillas and salad.

Southwestern Pork and Bean Soup

2 boneless pork chops, diced
1/2 onion, chopped
1 (14 1/2-ounce) can chicken broth
1 (15-ounce) can Mexican-style chopped tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder

Salt and pepper to taste

1. In deep saucepan, brown pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10 to 15 minutes. Season to taste with salt and pepper.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.