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A tasty and easy soup for weekday meals. Serve with cornmeal muffins or breadsticks and a salad.

Mexicali Pork Soup

1 1/2 pounds ground pork
1 cup chopped onion
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, undrained
1 (14 1/2-ounce) can diced tomatoes, undrained
2 (4 1/2-ounce) chopped green chilies, undrained
1 (14 1/2-ounce) can beef broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro

1. Combine pork and onions in large saucepan. Cook over medium-high heat until pork is no longer pink; drain.
2. Add the beans, corn, tomatoes, chilies, broth, cumin, chili powder and cilantro. Bring to a boil. Reduce heat to medium-low; simmer, covered, 15 minutes.

Makes 8 servings.

Nutrition Facts
Calories 327 calories
Protein 30 grams
Fat 6 grams
Sodium 517 milligrams
Cholesterol 50 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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