Sheet Pan Southwest Tenderloin with Veggies
30 MINS
4 servings
Southwest Pork Tortilla Soup
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Southwest Pork Tortilla Soup
45 MINS | 4 servings
Ingredients:
- 1 Hatfield Southwest Seasoned Tenderloin, cut into small ½ inch pieces
- 2 Tbsp. Olive oil
- ½ medium Vidalia onions, diced
- 2 Tbsp. minced garlic
- 1 seed and diced jalapeno
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 can fire roasted or plain diced tomatoes, drained and pureed
- 4 cups stock (vegetable or chicken)
- 1 can black beans
- 1 cup frozen fire roasted corn
- 4 lime, use 2 for juice and the other 2, cut into wedges
- 1 avocado, diced
- 2 Tbsp. cilantro, chopped
- ¼ cup Queso fresco cheese, crumbled
- Salt and pepper, to taste.
- Garnish: Tortilla strips (purchased)
Preparation:
- In a large soup pot, over medium high heat, add olive oil and cubed tenderloin. Sauté for 8 minutes, then add the onion, garlic and jalapeno and sauté for another 4-5 minutes until onion becomes soft. Season with salt and pepper.
- Add the cumin and chili powder and continue sautéing for another 2 minutes.
- Pour in the tomato puree, stir together for another 1 minutes.
- Pour stock into the pot, lower the temperature to medium and simmer for 15-20 minutes.
- Add the black beans, corn, cilantro, and lime juice and simmer additional 5 minutes.
- Adjust seasoning as needed. Remove from heat.
- Ladle soup into bowls, garnish with tortilla strips, avocado, Queso fresco, cilantro leaves and lime wedge.
Recipe created by Hatfield’s executive chef, Chef Jen.
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