Ingredients:

2 tsp olive oil

1 - 10 oz Rotel tomato, Mexican blend

1 small onion, chopped

2 carrots, chopped

3 cloves garlic, minced

1 tsp salt

1 tsp pepper

1/2 cup dry red wine

8 cups fat free chicken stock

2 small potatoes, peeled and chopped

10 oz frozen corn

1 - 10 oz can black beans, rinsed and drained

1/2 cup grated parmesan

2 lb leftover Slow Cooker Green Chile Pork

Sour Cream

Avocado

Directions:

1. In a large soup pot add in olive oil and heat over medium heat

2. Add in Rotel tomatoes, onions& carrots and cook until onions are translucent, stirring often

3. Add in garlic, salt & pepper cooking for 2-3 more minutes, stirring constantly to keep garlic from burning

4. Stir in wine and let cook for 5 minutes, stirring often

5. Once wine is cooked down add in chicken stock and potatoes and cook until potatoes are tender, about 20 minutes

6. Taste and adjust seasonings as needed

7. About 10 minutes before your ready to eat add in corn and black beans

8. In the last 5 minutes add in pork to heat through

9. Serve and top with any additional toppings you desire

Bon Appetit!