Pork Taco Soup

Ingredients (8 Servings)
1 tsp Cumin
½ tsp Paprika
½ tsp Garlic powder
½ tsp Onion powder
¼ tsp Dried oregano
1 tbsp Olive oil
226g Lean ground pork
½ cup No salt added black beans
½ cup No salt added pinto beans
1 cup Low sodium chicken broth
1 cup Zucchini, chopped
¼ cup Low-fat plain Greek yoghurt
¼ cup Cilantro, chopped
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.