PORK AND BLACK BEAN SOUP

1 medium carrot, chopped
1 small onion, chopped
2 cloves garlic, minced (or 1/2 teaspoon)
1 Tablespoon butter or oil
1 can black beans, drained
1 can enchilada sauce
2 1/2 cups water
1 1/2 teaspoons chicken soup base
1 cup cooked, shredded pork


Sauté carrots, onions and garlic in butter.  Add the beans, enchilada sauce, water, and soup base.  Stir well.  Add the cooked, shredded pork.  Heat thoroughly.

Serve with shredded cheddar, mexican cheese, or sour cream, and tortilla chips.

If desired, add 2 Tablespoons salsa to the soup while it's cooking.  Substitute cooked, shredded chicken or beef for the pork.