Southwestern Soup
A zesty and hearty creation that encompasses the perfect balance of herbs and seasonings, this Southwestern Soup is sure to bring the heat to your table. The impact of the spicy veggies like jalapeño and green pepper, blended amongst the heat from cumin and chili powder, produce a powerful potpourri of fragrance, flair, and fiery flavor! Experiment with additional veggies like red pepper and carrots, or add beef tenderloin in place of pork to make this a slightly richer dish.
Serves 4
1 pound pork tenderloin, cut into 1″ pieces
1 cup chopped onion
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1⁄4 teaspoon freshly ground black pepper
5 cups chicken stock
1 (14-ounce) can diced tomatoes
1 cup diced fresh avocado, for garnish
2 tablespoons chopped fresh cilantro leaves, for garnish
Lime wedges, for garnish
- In the bottom of a 6-quart slow cooker, combine the pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, and black pepper and stir to combine. Add stock and tomatoes. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
