KOAM TV 7 Joplin and PittsburgMexican Soup and Corn Tortilla Strips

Mexican Soup and Corn Tortilla Strips

MEXICAN SOUP

Ingredients

• 1 tablespoon dry pork rub
• 1 tablespoon soy flour blend
• 1 pound boneless pork, cut into cubes
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 can (15 ounces) soy beans
• 1 can (15 ounces) pinto beans
• 1 can (15 ounces) red beans
• 1 can (4 ounces) green chili peppers, diced
• 1 teaspoon ground cumin
• 3 cups low sodium chicken broth
• Garnish: soy cream cheese, green onion, corn tortilla strips*

Directions

1. Combine dry pork rub and soy flour blend into large plastic bag; add pork cubes and seal bag; coat pork cubes with dry mixture.
2. Heat vegetable oil in soup pot; add coated pork and saute until pork is browned on all sides.
3. Add onion, green pepper and garlic; cook until onion and green pepper are tender.
4. Add beans, green chili peppers, cumin and chicken broth.
5. Simmer for 30 minutes.
6. Serves 4 to 6.
7. Ladle soup into bowls and garnish with soy cream cheese, chopped green onion and corn tortilla strips.

CORN TORTILLA STRIPS

Ingredients

• 6 corn tortillas
• ½ cup vegetable oil

Directions

1. Cut tortillas in half; stack tortillas and cut in strips.
2. Heat vegetable oil in skillet and fry a few strips at a time until lightly browned; remove with slotted spoon and place on paper towel.