Southwest Pork Soup

Tried this for the first time tonight, with a little cheese melted into it for some extra dairy. Since this recipe is only 4 servings and we had 6 people, I stretched it with some extra broth, tomatoes, and a can of corn. Even my stepkids, who can be picky eaters, liked it:

• 1 cup prechopped onion
• 2/3c chopped bell pepper
• 1TB minced garlic
• 1 jalapeno pepper, seeded and diced
• 1 lb pork tenderloin, trimmed and cut into bite sized pieces
• 2c fat free chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1x 15 oz can pink or pinto beans, rinsed and drained
• 1x14-oz can diced tomatoes, undrained
• 2TB chopped fresh cilantro (I added more than this)
• 1c diced avocado

Heat a nonstick Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeno, saute for a few minutes. Add pork, cook an additional 3 minutes. Add broth and next 6 ingedients - through tomatoes. Bring to a boil. Partially cover, reduce heat and simmer 10 min or until the pork is done, stirring occasionally (Note: I let this simmer longer to cook off some of the liquid and let the flavor settle in)

Remove from heat and stir in cilantro.

Serve with avocado.

Yield: 4 servings, 6 points each

310 calories, 10.5g fat, 8.3 g fiber, 30.6 mg protein, 74 mg cholesterol