Green Chile Hot and Sour Soup

Edith Shulman — Grand Prize Winner, Amateur
1 Tablespoon vegetable oil
1/2 lb. Lean pork cut in 2 inch strips
1/2 cup sliced mushrooms
3 — 14 oz. cans chicken broth, about 6 cups
1 cup Cannon’s Just Plain Green Chile Hot, drained
1/4 cup Cannon Fire Salsa medium
2 Tablespoons lime juice
1 Tablespoon white vinegar
2 Tablespoons corn starch dissolved in 1/4 cup water
2 eggs, beaten lightly
4 green onions thinly sliced, including stems

Heat oil in large saucepan. Add pork and mushrooms. Cook on medium heat until pork is no longer pink. Add chicken broth and bring to a boil. Add green chile, salsa, lime juice and vinegar. When soup returns to a boil, gradually add corn starch mixture, stirring until soup is thickened. Remove from heat and slowly add beaten eggs, stirring slowly until eggs form strands. Garnish with green onions.
Serves 6 to 8. Enjoy!