Ingredients
1
tablespoon olive oil
12
ounces pork tenderloin, trimmed of fat and cut into bite-size pieces
1
cup chopped red onion
4
cloves garlic, minced
1
12-ounce package frozen corn
3 1/2
cups reduced-sodium chicken broth
1
cup purchased chipotle-style salsa or regular salsa
1
cup chopped red and/or yellow sweet pepper
1/2
cup chopped tomato
1/4
cup snipped fresh cilantro
Light sour cream (optional)
Preparation
In a large saucepan, heat oil over medium-high heat. Add pork strips; cook and stir for 4 to 5 minutes or until brown and juices run clear. Remove pork strips from saucepan; set aside. Add red onion and garlic to saucepan. Cook and stir for 3 to 4 minutes or until onion is tender.
Add corn to saucepan. Cook and stir for 4 minutes. Stir in chicken broth, salsa, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Return pork strips to saucepan; heat through. Remove saucepan from heat; stir in tomato and cilantro. If desired, top individual servings with sour cream.
Tex-Mex Chicken and Corn Soup: Prepare as above, except omit the pork and use 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces.
