In a medium pot, heat cumin, paprika, garlic powder, onion, and oregano over medium heat. Toast 2-3 minutes, stirring often, until fragrant.
Increase heat to medium-high. Add olive oil, stir to combine, and heat 1 minute.
Add pork and cook 5-7 minutes, occasionally stirring to break up, until cooked through.
Add black beans, pinto beans, zucchini, and chicken broth. Stir to combine then bring to a boil. Reduce heat to medium-low and simmer 4-5 minutes, until zucchini is tender.
Serve soup topped with 1/2 Tbsp Greek yogurt and garnished with cilantro.
Serving Size 3
Servings 8
- Amount Per Serving
- Calories 99.4
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.8g4%
- Trans Fat 0g
- Cholesterol 17.3mg6%
- Sodium 35.7mg2%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 2.3g10%
- Sugars 1g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium pot, heat cumin, paprika, garlic powder, onion, and oregano over medium heat. Toast 2-3 minutes, stirring often, until fragrant.
Increase heat to medium-high. Add olive oil, stir to combine, and heat 1 minute.
Add pork and cook 5-7 minutes, occasionally stirring to break up, until cooked through.
Add black beans, pinto beans, zucchini, and chicken broth. Stir to combine then bring to a boil. Reduce heat to medium-low and simmer 4-5 minutes, until zucchini is tender.
Serve soup topped with 1/2 Tbsp Greek yogurt and garnished with cilantro.