amazing recipe from Tranquility Carol, the wispy siren who sings the
songs of the deep woods. She liberates the soul with subtle touches
and tastes and brings us this springtime recipe just as the days are
warming up. This soup has a wonderful, jovial flavor, and when you
add the cilantro, you’re in heaven.
1-cup onion, diced
Two-thirds cup chopped green bell pepper
1 tablespoon minced garlic
1 jalapeño pepper, seeded and minced
1 pound pork tenderloin or chicken, trimmed and cut into bite-sized
2 cups less-sodium chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
One-half teaspoon salt
One-quarter teaspoon black pepper
1 (15-ounce) can pinto beans, rinsed and drained
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 cup diced avocado
Sour cream and tortilla chips
Heat a small nonstick Dutch oven over medium-heat.
Coat pan with olive oil. Add onion, bell pepper, garlic, and
jalapeño to pan; sauté for 2 minutes. Add pork;
cook 3 minutes. Add broth and next 6 ingredients (through
tomatoes); bring to a boil. Partially cover, reduce heat,
and simmer 6 minutes or until pork is done, stirring occasionally.
Remove from heat, and stir in cilantro. Serve with avocado
and sour cream. Yield: 4 servings.
TO RECIPE LIST