Pork And Wild Rice Soup

• 1 tablespoon extra-virgin olive oil, divided
• 1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1/3 cup brown and wild rice blend
• 1/4 cup finely chopped onion
• 3 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup water
• 1 teaspoon chopped fresh oregano
• 1 (32-ounce) carton fat-free, lower-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 1/2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons crumbled queso fresco
• 1 sliced peeled avocado
• 24 baked tortilla chips

1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.
2. Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; saute 3 minutes or until onion is tender. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.

extravirgin olive oil, pork tenderloin, brown, onion, garlic, serrano chiles, water, fresh oregano, chicken broth, black beans, fresh cilantro, lime juice, kosher salt, freshly ground black pepper, queso fresco, avocado, tortilla chips

Taken from www.myrecipes.com/recipe/pork-wild-rice-soup (may not work)