Southwestern Pork Chop Soup

Southwestern Pork Chop Soup

Over the weekend, Robert grilled pork chops and sweetcorn, and we had some leftovers in the refrigerator. I was planning to make chili with them, but unfortunately, we didn't have enough canned tomatoes. So, I decided to make a Southwestern Pork Chop soup out of the pork chops. Fortunately, we always keep our spice shelf stocked, so it was easy to make a flavorful soup. We also maintain a running list of ingredients so that we can always be ready to cook with whatever we have on hand. It's essential to be creative and resourceful in the kitchen!

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  • 2 Medium yellow onion chopped
  • 2 Tablespoons olive oil
  • 3 Jalapeno with seeds diced
  • 2 Sweet bell peppers or 8 small peppers
  • 1 Ear of corn - we used grilled corn
  • 3 Grilled pork chops
  • 3 Garlic cloves, chopped
  • 32 oz Beef or chicken stock
  • 2 Cans of red kidney beans drained
  • 1 Can diced tomatoes
  • 2 Cans of black beans
  • 1 Tablespoon dried cumin
  • Salt and paper to taste
  • 1/4 Cup chopped cilantro

Preparation - 15 minutes Cook Time - 60 minutes Serving - 6-8

  1. To prepare the soup, cook the chopped vegetables in a large pot with a teaspoon of salt until the onions become translucent and the peppers soften. This process helps to remove the moisture from the vegetables and enhances all the flavors.
  2. Then, add the stock, drained beans, canned tomatoes, thinly sliced pork, and spices to the pot and let everything simmer together for at least an hour. This will allow the flavors to blend and develop.
  3. Finally, add the chopped cilantro just before serving. You can serve the soup with tortilla chips or crusty bread.