Quick & Spicy Pork Wild Rice Soup

Sally Sibthorpe, Shelby Township, MI
2012 Wild Rice Recipe Contest Finalist

1 lb pork tenderloin, cut in bite-size pieces
1 tbsp chili powder
1 tsp salt
2 cloves garlic, minced
1 cup diced onion
3 tbsp olive oil
1 can (7 oz) Green Giant® Mexicorn®, drained
1 can (15 oz) pinto beans, drained
3 cups cooked wild rice
2 cups chicken broth
6 cups spicy bloody mary mix or spicy tomato juice cocktail
1 cup Sargento® Chef Blends™ Shredded Taco Cheese

Garnish:
lime wedges, cubed avocado, chopped cilantro, and crumbled tortilla chips

In large saucepan, saute pork, chili powder, salt, garlic, and
onion in oil. Add remaining ingredients; bring to a boil. Simmer 5
minutes. Spoon into serving bowls; garnish.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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