Mexican Pork and Bean Soup

Recipe courtesy of the National Pork Board

Preparation facts

Total Time: 25 minutes

Yield: 4 servings

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 chilli 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.

Nutrition facts

Serving Size 1 serving

Calories 187

Calories from Fat 26 (14%)

% Daily Value*

4%Total Fat 3g

4%Saturated Fat 0.7g

Polyunsaturated Fat 0.7g

Monounsaturated Fat 0.9g

9%Cholesterol 26mg

45%Sodium 1076mg

20%Potassium 710mg

7%Total Carbohydrate 22g

22%Dietary Fiber 5.6g

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.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.