Tex-Mex pork and corn soup
On a cold January day, there's nothing better than a piping hot bowl of this colorful soup to take the chill away.
Start to Finish: 40 minutes
1 tablespoon olive oil
12 ounces pork tenderloin or lean boneless pork, cut into strips
1 cup chopped red onion
4 cloves garlic, minced
1 10-ounce package frozen whole kernel corn
2 14-ounce cans reduced-sodium chicken broth
1 cup bottled chipotle-style salsa or regular salsa
1 cup chopped red and/or yellow sweet pepper
1/2 cup chopped tomato
1/4 cup snipped fresh cilantro
Light dairy sour cream (optional)
1. In a large saucepan heat oil over medium-high heat. Add pork strips; cook and stir for 4 to 5 minutes or until brown and juices run clear. Remove pork strips from saucepan; set aside. Add red onion and garlic to saucepan. Cook and stir for 3 to 4 minutes or until onion is tender.
2. Add corn to saucepan. Cook and stir for 4 minutes. Stir in broth, salsa, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
3. Return pork strips to saucepan; heat through. Remove saucepan from heat; stir in tomato and cilantro. If desired, top individual servings with sour cream. Makes 5 (about 1-1/3 cup) servings.
Nutrition Facts Per Serving: 204 calories, 6 g total fat, 44 mg cholesterol, 725 mg sodium, 21 g carbohydrates, 3 g dietary fiber, 20 g protein.