Pork and Wild Rice Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.3
  • Total Fat: 9.2 g
  • Cholesterol: 63.1 mg
  • Sodium: 683.0 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 27.2 g

View full nutritional breakdown of Pork and Wild Rice Soup calories by ingredient


Introduction

from the December 2010 issue of Cooking Light magazine
to each serving, add 1/6 of an avocado, 1.5 tsp queso fresco, 4 baked tortilla chips (calories not calculated with soup). from the December 2010 issue of Cooking Light magazine
to each serving, add 1/6 of an avocado, 1.5 tsp queso fresco, 4 baked tortilla chips (calories not calculated with soup).
Number of Servings: 6

Ingredients

    1 tbsp olive oil divided
    1 lb pork tenderloin, trimmed and cut into 1/2 inch pieces
    1/3 cup brown and wild rice blend
    1/4 cup finely chopped onion
    3 garlic cloves, minced
    2 serrano chiles, seeded and minced
    1 cup water
    1/4 tsp dry oregano or 1 tsp fresh, chopped
    1 (32 oz) carton chicken broth
    1 (15 oz) can black beans, rinsed and drained
    1/4 cup chopped fresh cilantro
    2 1/2 tbsp fresh lime juice
    1/4 tsp salt
    1/4 tsp ground black pepper

Directions

1. Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.
2. Heat remaining 1 1/2 tsp oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; saute 3 minutes or until onion is tender. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil Cover, reduce heat, and simmer 15 minutes or until rice is tender.
3. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, chips.

Yeild: 6 servings (about 1 1/3 cup serving size)

Number of Servings: 6

Recipe submitted by SparkPeople user OHBOOKWORM28.