Ingredients

• 1 pound pork tenderloin, cut into 1-inch pieces
• 1 cup chopped onion
• 1 green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups reduced-sodium chicken broth
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can pink beans, rinsed and drained
• 1 cup diced fresh avocado, for garnish
• 2 tablespoons chopped fresh cilantro leaves, for garnish
• Lime wedges, for garnish
• Cornbread, optional

Instructions

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. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
2. When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
3. Serve with cornbread, if desired.