Southwestern Pork and Bean Soup

Name: Southwestern Pork and Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil; 1.5 pound ground pork; 1 yellow onion (large, chopped); 3 clove garlic (minced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 14.5 ounce diced tomatoes (undrained); 15 ounce black beans (rinsed and drained); 15 ounce kidney beans (rinsed and drained); 15 ounce sweet corn (drained); 6 cup chicken broth; 0.25 cup fresh cilantro (chopped); 0.5 cup sour cream; 0.5 cup shredded cheddar cheese; 1 ounce tortilla chips

A robust and satisfying soup featuring savory ground pork, tender beans, and sweet corn in a rich, spiced tomato broth, perfect for a cold winter evening and easily adaptable with your favorite toppings.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Southwestern
Difficulty: Easy
Cost: $2.72/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 tablespoon olive oil
1.5 pound ground pork
1 yellow onion (large, chopped)
3 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
14.5 ounce diced tomatoes (undrained)
15 ounce black beans (rinsed and drained)
15 ounce kidney beans (rinsed and drained)
15 ounce sweet corn (drained)
6 cup chicken broth
0.25 cup fresh cilantro (chopped)
0.5 cup sour cream
0.5 cup shredded cheddar cheese
1 ounce tortilla chips

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 1/2 pounds ground pork and cook, breaking it apart with a spoon, until browned, about 5 to 7 minutes. Drain any excess grease.
Add 1 large yellow onion, chopped, to the pot and sauté until softened, about 3 to 4 minutes.
Stir in 3 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Pour in 1 can undrained diced tomatoes, 1 can rinsed and drained black beans, 1 can rinsed and drained kidney beans, 1 can drained sweet corn, and 6 cups chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 to 15 minutes to allow the flavors to meld.
Serve hot, garnished with fresh cilantro, sour cream, shredded cheddar cheese, and crushed tortilla chips, if desired.

Notes

This soup is fantastic for feeding a crowd and making ahead. It tastes even better the next day as the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 386
Protein: 23 g
Carbohydrates: 20.1 g
Fat: 22.7 g
Fiber: 5.4 g
Sodium: 344 mg
Saturated Fat: 7.4 g
Sugar: 3.9 g
Cholesterol: 60 mg