Name: Southwestern Pork and Squash Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings (2-1/4 quarts)
Cuisine: North America, Mexican
Ingredients: 1 pound pork tenderloin, cut into 1-inch cubes; 1 medium onion, chopped; 1 tablespoon canola oil; 3 cups reduced-sodium chicken broth; 1 medium butternut squash, peeled and cubed; 2 medium carrots, sliced; 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon pepper; 1/4 teaspoon salt

I adapted a pork and squash stew recipe using tomatoes and southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Andersen, Portland, Oregon

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Southwestern Pork and Squash Soup

4.8 | 11 Reviews Add your review

Yield:6 servings (2-1/4 quarts)

Prep:20 min

Cook:4 hours

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Ingredients

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

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Directions

In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Nutrition Facts

1-1/2 cups: 220 calories, 5g fat (1g saturated fat), 42mg cholesterol, 708mg sodium, 26g carbohydrate (10g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 4 vegetable, 2 lean meat, 1/2 fat.