Pork and Wild Rice Soup

Ingredients

• 1  avocado peeled sliced
• 24  baked tortilla chips 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup brown rice wild
• 15 ounce black beans rinsed drained canned
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic minced
• 0.3 teaspoon kosher salt 
• 1 pound pork tenderloins trimmed cut into 1/2-inch pieces
• 2.5 tablespoons juice of lime fresh
• 1 tablespoon olive oil extra-virgin divided
• 0.3 cup onion finely chopped
• 1 teaspoon oregano fresh chopped
• 3 tablespoons queso fresco crumbled
• 2  serrano chiles minced seeded
• 1 cup water 
• 32 ounce frangelico fat-free

Equipment

• frying pan
• dutch oven

Directions

1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides.
2. Remove from pan.
3. Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits.
4. Add rice, onion, garlic, and chiles; saut 3 minutes or until onion is tender.
5. 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. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.