Saturday, December 21, 2013

Tex-Mex Pork and Corn Soup

Tex-Mex Pork and Corn Soup
Ingredients:olive oil
12 ounces pork tenderloin cut into bite size pieces (can use chicken breast too)
1 cup chopped onion
4 cloves minced Garlic
1 can corn
2 14oz cans low sodium chicken broth
1 cup salsa (the hotter the salsa the hotter the soup)
1 cup chopped red or yellow sweet pepper
1/2 cup chopped tomato
1/4 cup snipped fresh cilantro
light sour cream (optional)

1. Heat oil and cook pork pieces. Set aside pork. Add to pot...onion and garlic. Cook/stir for 3-4 min, or onion is tender.

2. Stir in chicken broth, salsa, sweet pepper and corn. Bring to a boil..reduce heat...simmer 10 minutes. Add pork and heat through. Remove from burner...add tomato and cilantro. Top individual servings with sour cream.

Makes about 5 servings. About 200 cals per serving!

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