olive oil cooking spray

1	medium onion, 6 ounces (180 g), chopped

2	garlic cloves, minced

1 to 2 1/2

tablespoons (15 to 42.5 ml) good quality chili powder, or to taste

1	teaspoon (5 ml) crushed dried oregano

1	teaspoon (5 ml) ground cumin

1	14 1/2-ounce can (411 g) no salt added diced tomatoes

1	15-ounce can (425 g ) kidney beans, rinsed and drained

1	4-ounce can (113 g) chopped green chilies

1	8-ounce (226 g) low-sodium tomato sauce

reserved cooked pork tenderloins, cubed, about 3 cups (450 g)

1/3	cup (31 g) shredded fat-free chart Cheddar or Monterey Jack cheese

sprigs of fresh cilantro for garnish

1. In a large nonstick saucepan, sprayed with cooking spray, sauté onion and garlic over medium heat until onion is wilted, about 3 minutes.
2. Stir in chili powder (start with 1 tablespoon (15 ml) for mild, 2 tablespoons (30 ml) for moderately hot, 2 1/2 (42.5 ml) tablespoons for hot), oregano, cumin, tomatoes, kidney beans, chilies, and tomato sauce. Cook, stirring occasionally, for 15 minutes, adding water if needed.
3. Stir in pork. Heat through, about 5 minutes.
4. Ladle into 6 shallow soup dishes and sprinkle each serving with some of the cheese. Garnish with cilantro sprig.