HealthNotes

Southwestern-Style Pork Tortilla Soup

• From: National Pork Board

Ingredients

• 2 cups cooked pork loin roast, cubed (used leftovers)

• 1 medium onion, chopped

• 1 Tbs olive oil

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 quart chicken broth

• 1 15 oz can diced tomatoes

• 1 4 oz can diced green chiles

• tortilla chips, crumbled (to garnish)

• Cheddar cheese, shredded (to garnish)

• lime wedges, (optional)

• cilantro leaves, (optional)

Use leftover pork loin roast to whip up a batch of Southwestern-inspired tortilla soup in no time flat.

Directions

• Sauté onion in a heavy-bottomed pot over medium heat with oil until softened. Stir in garlic and cumin. Add chicken broth, diced tomatoes and diced green chiles. Bring the mixture to a simmer, reduce the heat to low and cook for about 20 minutes. Stir in cubed pork loin and just heat through.
• Serve in bowls topped with crumbled tortilla chips and shredded cheese. Garnish with lime wedges and cilantro if desired.