Cold Days Call for Warming Up with This Tex-Mex Soup
Proof that comfort food can be quick.
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Sign InLean 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
Ingredients
Ingredients
- 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
Directions
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.