Southwestern-Style Pork Tortilla Soup
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.
2 cups cooked pork loin roast, cubed
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 quart chicken broth
1 (15-ounce) can diced tomatoes
1 (4-ounce) can diced green chiles
Crumbled tortilla chips, for garnish
Shredded cheddar cheese, for garnish
Lime wedges (optional)
Cilantro leaves (optional)
- 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 minutes.
- Stir in cubed pork loin and just heat through.
- Serve in bowls topped with crumbled tortilla chips and shredded cheddar cheese. Garnish with lime wedges and cilantro if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 280; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 80mg; Total Carbs: 14g; Fiber: 2g; Protein: 32g; Sodium: 610mg.
Recipe and photograph provided courtesy of National Pork Board.