Sandi’s Enchilada Soup

I had leftover pulled pork tenderloin and this is what developed from it.  No leftover pulled pork?  You can rub a pork tenderloin with the taco seasoning and add all the ingredients to your crock pot and cook on low for about 6 hours, then remove the pork, shred it and add it back for the same results.  Alternative toppings would be tortilla strips, a dollop of Fage 0% Greek yogurt, avocado.  Be sure to adjust the nutritional stats.

Ingredients:

• 1 pound Leftover Pulled Pork Tenderloin
• 1 cup Black Beans, From a Can, Rinsed and Drained
• 4 ounces Lite Shredded Mexican Style Cheese For Topping
• 1 - 15 ounce Can Diced Tomatoes
• 1 - 4 ounce Can Chopped Green Chiles
• 1 cup Enchilada Sauce
• 3 cups Chicken Stock
• 1 Onion, Diced
• 2 Garlic Cloves, Minced
• 2 teaspoons Cumin
• Taco Seasoning (I use Trader Joe’s so I use about 1/6 of the package)

Directions:

1. Spray a large pot with non stick spray.  Cook onion and garlic over medium high heat until soft and starting to turn golden - about 5-6 minutes.  Add cumin and stir for about 1 minute
2. Add canned chiles and cook for about 1-2 minutes
3. Add tomatoes, beans, enchilada sauce, taco seasoning and chicken stock.  Bring to a simmer and let cook for 15 minutes
4. Add shredded pork and cook until warmed through
5. Serve hot, topping each bowl with 1 ounce of cheese

Nutrition:  Makes 4 servings, each with approximately

• 284 calories and
• 34 grams protein