In medium saucepan, cook and stir pork until browned. Drain. Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in cheese soup; simmer until heated through. Do not boil. Pour into serving bowls; garnish with tortillas chips and sour cream.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 5|
|Calories from Fat: 149 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 18.8mg||6 %|
|Sodium 1043.6mg||36 %|
|Potassium 252.6mg||7 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 34.4g|
|Protein 6.9g||10 %|
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Calories per serving: 330
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