Mexican Pork and Bean Soup
Homemade pork and beans make an easy weeknight meal. Serve with a crusty cornbread.
Ingredients
- 2 boneless top loin pork chops, diced
- 1/2 onion, chopped
- 1 14-1/2-ounce can chicken broth
- 1 15-ounce can Mexican-style chopped tomatoes
- 1 15-ounce can pinto beans, drained
- 2 tsp chili powder
Directions
- In deep saucepan, brown diced pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer for 10 minutes.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 187
Calories from Fat 26 (14%)
(4%)
Total Fat 3g
(4%)
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(9%)
Cholesterol 26mg
(45%)
Sodium 1076mg
(20%)
Potassium 710mg
Total Carbohydrate 22g
(22%)
Dietary Fiber 6g
Sugars 1g
Sugar Alcohols 0g
(37%)
Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.
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