Southwestern Soup

Ingredients

• 1 cup avocado fresh diced for garnish
• 0.3 teaspoon pepper black freshly ground
• 14 ounce canned tomatoes diced canned
• 1 teaspoon chili powder 
• 4 servings cornbread 
• 2 tablespoons cilantro leaves fresh chopped for garnish
• 2 cloves garlic minced
• 1  bell pepper green seeded chopped
• 1 teaspoon ground cumin 
• 1  jalapeno minced seeded
• 4 servings lime wedges for garnish
• 5 cups chicken broth reduced-sodium
• 14 ounce pink beans rinsed drained canned
• 1 cup onion chopped
• 1 pound pork tenderloin cut into 1-inch pieces
• 0.5 teaspoon salt 

Equipment

• bowl
• ladle
• slow cooker

Directions

1. In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine.
2. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
3. When ready to serve, ladle soup into bowls and top with avocado and cilantro.
4. Garnish soup with lime wedges.
5. Serve with cornbread, if desired.