Southwestern Pork and Bean Soup

This is a great use for left over pork chops! I had 1 1/2 boneless chops that were grilled with BBQ sauce so I wanted to lean towards a southwestern type soup and used a recipe found here as my starting point. What makes this soup different? Additional BBQ sauce! I'm pleased with the results.

Southwestern Pork and Bean Soup
1-2 cooked left over pork chops sliced thin or 1/2 lb ground pork, browned
1 Tblsp olive oil
1 small onion, diced
1 jalapeno, cleaned and diced
1 large clove garlic, minced
14.5 oz can chicken broth or 2 C stock
14.5 oz can diced tomatoes with juice
1 C water
1 tsp chili powder
1 tsp ground cumin
1/2 tsp oregano
a good heaping spoonful of Chicken Better Than Bouillon, or to taste
14.5 oz can of beans, drained and rinsed-your choice black, pinto, kidney, etc.
1 heaping tablespoon of your favorite BBQ sauce-my boys prefer Sweet Baby Rays
S&P to taste, smoked salt is nice if you have it

1. Heat olive oil and saute the onion for a couple minutes, then add the jalapeno for a couple minutes, then add the garlic for a minute or so. Stirring occasionally.
2. Add broth, tomatoes, water, spices, and bouillon, bring to boil and reduce to simmer for about 30 minutes. 
3. Stir in beans, BBQ sauce and pork, heat through.
4. Adjust S&P

Notes:

• The original recipe did not call for BBQ sauce, as soon as I tasted it I felt it needed something sweet, the BBQ sauce worked well.
• The original recipe calls for a can of Mexican tomatoes instead of a jalapeno and tomatoes. Not sure if that's Rotel or not, but I find a fully cleaned jalapeno is milder than the Rotel so it works better for lunch at the office for me, but if I was making this on the weekend it would be Rotel-love Rotel!
• If I had frozen corn or an ear of fresh sweet corn I would have added some.
• The original recipe calls for 1/2 tsp cayenne, I did not use it.

Eat well and have a happy day:@)