Southwestern Pork And Squash Soup Recipe

Ingredients

1 pound pork tenderloin, cut into 1-inch cubes1 medium onion, chopped1 tablespoon canola oil3 cups reduced-sodium chicken broth1 medium butternut squash, peeled and cubed2 medium carrots, sliced1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt

Preparation

In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.