I’m not one to eat soup in the summer but my husband has been asking for this for weeks so I made him a batch this week. It’s up there as one of my favorite soups.
- 2 tbsp olive oil
- 1 pork tenderloin (1-1.5 lbs) cut into small pieces
- 1 large onion chopped
- 4 cups chicken broth (add more if too thick)
- 1 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp cornstarch
- salt and pepper to taste
- 1/2 jalapeno chopped or a few jarred jalapeños chopped
- 1 tbsp hot sauce- I use Crystal
- 8 oz green enchilada sauce
- 8 oz canned green chiles roughly chopped (mine were chopped out of the can)
- 1 cans white beans drained and rinsed
- 1/4 cup chopped cilantro
In a large pot (I used a Dutch oven) add olive oil, pork and cook until pork starts to get brown. Add onion and 1/2 of chicken broth and simmer 30 minutes until broth is almost gone.
Add spices, garlic powder, oregano, cumin, chili powder, cornstarch, salt, pepper, jalapeno, hot sauce and stir. Add rest of broth. Add enchilada sauce, green chiles, and white beans, stir well and let simmer for 30 minutes stirring occasionally so that it doesn’t stick to the bottom. As this chili cooks, the pork becomes tender and starts shredding a bit in the chili. Top with chopped cilantro.
Serve with various toppings like cheddar cheese, tabasco sauce, sour cream and more sliced jalapenos.
I serve with corn bread.