Southwestern soup
Indulge in classic American flavours with this comforting creation.
180
20
4
Easy
- 500g pork fillet, cut into 2 1/2-cm pieces
- 150g chopped onion
- 1 green pepper, seeded, chopped
- 1 jalapeno pepper, seeded, finely-chopped
- 2 cloves garlic, crushed
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1.2L reduced-sodium chicken stock
- 1 (400g) tin diced tomatoes
- 1 (400g) tin pink beans, rinsed and drained
- 100g diced fresh avocado, for garnish
- 2 tbsp chopped fresh coriander leaves, for garnish
- Lime wedges, for garnish
- Cornbread, optional
1) In the bottom of a slow cooker, combine the pork, onion, green pepper, jalapeno, garlic, chilli powder, cumin, salt and pepper. Stir to combine.
2) Add the stock, tomatoes and beans, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
3) When ready to serve, ladle the soup into bowls and top with the avocado and coriander. Garnish the soup with lime wedges. Serve with cornbread, if desired.
