Categories: Mexican, Pork, Quick Recipes, Soup

Ingredients

• Cooking spray
• 1 cup prechopped onion
• 2/3 cup prechopped green bell pepper
• 1 tablespoon bottled minced garlic
• 1 jalapeño pepper, seeded and minced
• 1 pound pork tenderloin, trimmed and cut into bite-sized pieces
• 2 cups fat-free, less-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can pink beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1 cup diced avocado

Directions

1. Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.

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