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Pork n wild rice soup
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| 1 Tbs | E.V.O.O., divided |
| 1 Pound | pork tenderloin, trimmed n cut into 1/2 in. pieces |
| 1/3 cup | brown n wild rice blend |
| 1/4 cup | finely chopped onion |
| 3 | garlic cloves, minced |
| 2 Serrano chiles, seeded n minced | |
| 1 cup | water |
| 1 tsp | chopped fresh oregano |
| 1(32oz.) carton | fat-free, low sodium chicken broth |
| 1(15oz.) can | black beans rinsed n drained |
| 1/4 | chopped fresh cilantro |
| 2 1/2 Tbs | fresh lime juice |
| 1/4 tsp | kosher salt |
| 1/4 tsp | freshly grnd black pepper |
| 3 Tbs | crumbled queso fresco |
| 1 | sliced peeled avocado |
24 baked tortilla chips
1. Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan
2. Heat remaining 1 1/2 tsp oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, n chiles; sauté 3 mins or until onion is tender. Add pork, 1 cup water, oregano, broth, n beans; bring to a boil. Cover, reduce heats, n simmer 15 mins or until rice is tender. Stir in cilantro, juice salt, n pepper; simmer 2 mins. Top each serving with cheese, avocado n chips.
Yield: 6 servings ( serving size: 1 1/3 cups soup, about 2 avocado slices, 1 1/2 tsp cheese, 4 chips).
Calories 282
Fat 12.1g ( sat 2.7g, mono 6.7g, poly 1.7g)
Protein 21.6g
Carb 24.6g
Fiber 5.1g
Chol 52mg
Iron 2.3mg
Sodium 638mg
Calc 61mg
Recipe uploaded with Shop'NCook for iPhone.
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