SKINNY CHIPOTLE PORK STEW

Skinny Chipotle Pork Stew image

44% less cholesterol• 88% less sat fat than the original recipe. This chipotle had a chip on its shoulder. So it brought along pork, corn, salsa and some of its other nutritious friends in order to pack on tasty punch.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 11

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Ingredients

1 tablespoon olive oil
12 ounces pork tenderloin, trimmed of fat and cut into bite-size pieces
1 cup chopped red onion
4 cloves garlic, minced
1 12-ounce package frozen corn
3 1/2 cups reduced-sodium chicken broth
1 cup purchased chipotle-style salsa or regular salsa
1 cup chopped red and/or yellow sweet pepper
1/2 cup chopped tomato
1/4 cup snipped fresh cilantro
Light sour cream (optional)

Steps:

In a large saucepan, heat oil over medium-high heat. Add pork strips; cook and stir for 4 to 5 minutes or until brown and juices run clear. Remove pork strips from saucepan; set aside. Add red onion and garlic to saucepan. Cook and stir for 3 to 4 minutes or until onion is tender.
Add corn to saucepan. Cook and stir for 4 minutes. Stir in chicken broth, salsa, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Return pork strips to saucepan; heat through. Remove saucepan from heat; stir in tomato and cilantro. If desired, top individual servings with sour cream.
Tex-Mex Chicken and Corn Soup: Prepare as above, except omit the pork and use 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 6 g, TransFat 0 g