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1. Brown and crumble the ground pork in a heavy skillet over medium heat.
2. Add the white onion and minced garlic.
3. Cook 3 minutes, or until the onion is translucent.
4. Stir in chicken broth, mexican style tomatoes, pinto beans, chili powder, ground cumin, oregano, salt and cayenne pepper.
5. Bring soup to a boil, reduce heat and simmer 10-15 minutes.
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