This chunky soup is all about the fixings! Crisp lettuce, fiery radishes, creamy avocado and tangy sour cream top bowls of tender pork, beans and vegetables to make a balanced supper. Buy whole canned tomatoes and crush them with your hands for a rustic texture.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2014
- 450 g pork tenderloins trimmed and cut in 1/2-inch (1 cm) cubes
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 4 teaspoons olive oil
- 1 sweet onion diced
- 1 sweet yellow pepper diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 can (796 mL) whole tomatoes crushed by hand
- 1 cup sodium-reduced chicken broth
- 1/4 teaspoon pepper
- 1 cup canned black beans drained and rinsed
- 1 1/2 cup shredded or chopped iceberg lettuce
- 1/4 cup light sour cream
- 4 radishes thinly sliced
- 1 avocado peeled, pitted and diced
- 2 tablespoons chopped fresh cilantro
MethodSeason pork with 1/2 tsp of the chili powder and the salt.
In Dutch oven or large heavy pot, heat half of the oil over medium-high heat; saut? pork until no longer pink, about 3 minutes. Using slotted spoon, remove to plate. Set aside.
In same Dutch oven, heat remaining oil over medium heat; cook onion, yellow pepper and garlic, stirring occasionally, until onion is slightly softened, about 3 minutes. Stir in tomato paste and remaining chili powder; cook for 1 minute. Stir in tomatoes, broth, pepper and 1/2 cup water; bring to boil. Reduce heat; simmer, stirring occasionally, until yellow pepper is tender-crisp, abou 5 minutes. Stir in beans and pork; cook until heated through, about 1 minute.
Spoon into bowls; top with lettuce, sour cream, radishes, avocado and cilantro.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 544 mg
- Sugars 8 g
- Protein 22 g
- Calories 261.0
- Total fat 11 g
- Cholesterol 45 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
- Iron 26.0
- Folate 36.0
- Calcium 9.0
- Vitamin A 8.0
- Vitamin C 95.0