Chili Verde Bean Soup

This south-of-the-border bean soup is made with left over pork roast and green chilies.

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Ingredients:

• 2 Tbsp olive oil
• 1 small onion diced
• 1 16 oz can chicken broth
• 1 16 oz can refried beans
• 1 small can diced green chilies
• 1 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 cup leftover pork roast, cut in small bite-size pieces
• Salt
• Pepper to taste

Method

In a small stock pot or kettle, heat olive oil, add onion and saute until transcluent. Add the chicken broth and refried beans, whisk lightly until blended smooth. Stir in green chilies, cumin, chili powder, garlic powder, salt and pepper to taste. Add the cooked pork roast. Bring to a gentle boil, lower heat and simmer covered for 30 minutes, stirring occasionally.

Notes: Taste best with pork roast, but chicken can be substituted. Serve with shredded cheddar cheese, sour cream and warmed flour tortillas.

Number of servings: 4

Submitted By: Kathy Beaudoin
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