Lean pork tenderloin combines with savory Tex-Mex ingredients to give this soup a south of the border slant. The tag team of pork and beans provides a boost of muscle-friendly protein, and black beans up the fiber to help your gut. Bonus: Canned tomatoes and tomato paste are jam-packed with the cancer-fighting antioxidant lycopene. We like to stir-fry the tomato paste a bit before stirring it into the rest of the vegetables, as it helps build flavor, making for a richer, more comforting broth. Try our suggested garnishes, or go with tortilla strips and Cotija cheese for a salty finish. Just don’t skip a squeeze of lime at the end: The brightness is a key acidic component.
Tex-Mex Pork Soup
- 1 Tbsp. canola or grapeseed oil
- 1 lb. pork tenderloin, cubed
- 1 large onion, chopped
- Kosher salt and black pepper
- 1 green bell pepper, chopped
- 1 jalapeño, seeded, stemmed, and finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- 2 cups chicken broth
- 1 (28-oz.) can diced tomatoes
- 1 (14-oz.) can black beans
- 1½ cups frozen sweet corn
- Diced avocado, cilantro leaves, and lime wedges, for serving
Heat oil in large saucepan over medium-high heat until shimmering. Add pork and cook until browned on all sides, but not cooked through, about 5 minutes. Remove pork from pan and set aside.
Add onion and ½ teaspoon salt to pan; cook until onions have softened but aren’t browning, about 5 minutes. Add bell pepper, jalapeño, and garlic, and cook for until very fragrant, about 2 minutes.
Create a well in center of saucepan. Add tomato paste, oregano, cumin, and ½ teaspoon black pepper to the well, stirring the tomato paste and spices to combine. Cook in well, stirring occasionally, until tomato paste mixture begins to darken. Stir in surrounding vegetables.
Add browned pork to vegetable mixture in pan and stir to combine. Add tomatoes, chicken broth, and black beans. Bring to a simmer and cook, partially covered, for 20 minutes.
Stir in frozen corn and cook, stirring, until heated through, about 2 minutes. Season to taste with salt and pepper. Place in serving bowls, and garnish with diced avocado, cilantro, and lime wedges.