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Slow-Cooker Pork Tortilla Chip Soup

Wednesday - June 14, 2017 5:16 am , Category : RECIPES

Ingredient:

2 tbsp extra-virgin olive oil
1 1/2 pound pork tenderloin, trimmed of excess fat and cut into 1/2-inch chunks
1 white onion, diced
3 cloves garlic, minced
2 tsp chili powder
2 tbsp cumin
1 can (14.5 oz) diced tomatoes with green pepper
1 can (4 oz) Old El Paso Chopped Green Chiles
4 cups chicken broth
1 cup frozen corn
1 cup crushed tortilla chips
1 cup chopped cilantro 
1 jalapeño, diced 
2 cups (or less) shredded cheddar cheese 
1 pinch coarse salt and freshly ground pepper

Method:
Gather your ingredients. Then heat the oil in a large skillet over medium high. Add the pork, season with a pinch of salt and sear on all sides, until browned. It won't be cooked through, but that's okay. Remove meat and set aside.

Back in the pan, add the onions; sauté until they start to soften, 5 minutes. Add the garlic, cumin and chili powder, and sauté another minute.

Transfer onion mixture and pork to a slow cooker. Add the tomatoes through the tortilla chips. Toss in a small pinch of salt and pepper. Cook on high for 4 hours.
Ladle the soup and serve garnished with cilantro, cheese and fresh jalapeno slices.
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