Recipe: Tex-Mex Pork Soup

I made this soup the other day and fell in love with it. While it's definitely hearty and filling, the Tex-Mex flavors give it a kind of freshness that makes it stand out. It's a super-simple recipe, and you can make it your own by adding whatever toppings you choose.

1 tablespoon olive oil
12 ounces lean boneless pork (about 2 boneless chops), cut into strips
1 cup chopped red onion
4 cloves garlic
1 10-ounce package frozen corn (I used a mixture of white and yellow corn.)
2 14-ounce cans chicken broth
1 cup salsa
1 cup chopped red or yellow bell pepper
1/2 cup chopped tomato
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add pork strips, and cook about 5 minutes, or until browned. Remove pork from pan and set aside. Add onion and garlic to saucepan. Cook 4 minutes, or until onion is tender. Add corn to saucepan and cook 4 minutes. Stir in broth, salsa, and bell pepper. Bring to a boil, reduce heat, and simmer, uncovered for 10 minutes. Return pork to saucepan. Stir in tomato and cilantro. Cook 2 minutes, or until heated through. Serve with additional toppings if desired. Makes 5 servings.

Topping ideas:
Sour cream
Shredded Mexican blend cheese
Crushed Tortilla chips
Avocado cubes
Guacamole