Mexican Pork and Bean Soup
- 2 boneless top loin pork chops, diced
- 1/2 onion, chopped
- 1 14-1/2-ounce can chicken broth
- 1 15-ounce can Mexican-style chopped tomatoes
- 1 15-ounce can pinto beans, drained
- 2 tsp chili powder
- In deep saucepan, brown diced pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer for 10 minutes.
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