Beef Fajita Soup

Beef Fajita Soup recipe

Recipe Ingredients

1 pound boneless top sirloin steak
2 tablespoon extra virgin olive oil, divided use
1 cup yellow onion, chopped
1 cup bell pepper, mix of red and orange, chopped
1 cup whole kernel corn
1 (15 and 1/2 ounce) can black beans, drained and rinsed
1/2 teaspoons paprika
3/4 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 cups beef broth
1 cup milk

Shredded pepper jack or cheddar cheese


Heat a large saucepan over medium heat. Add 1 tablespoon olive oil and sauté bell peppers and onion till the onions begin to turn translucent.

Stir in corn, black beans along with the spices. Cook for an additional 6 minutes, stirring occasionally.

Add broth and milk and simmer for 15 minutes.

While soup is simmering, heat a sauté pan over medium heat, add another tablespoon olive oil. Season steak with salt and pepper; add to the pan and cook 3 – 6 minutes per side depending on personal preference for doneness. Time will also vary according to the thickness of the meat.

Let cooked meat sit for 5 minutes before slicing into bite size pieces, add steak to the soup and stir. Pour into bowls and serve with desired toppings.

Yield: 3 to 4 servings

Nutrition information per serving: 500 calories; 20 g fat (6 g saturated fat; 0 g trans fat); 105 mg cholesterol; 1310 mg sodium; 35 g carbohydrate; 10 g fiber; 8 g sugar; 46 g protein; 30% vitamin A; 15% calcium; 90% vitamin C; 35% iron

Recipe courtesy of: Meagan Wied,

Recipe and photograph courtesy of the Texas Beef Team - Texas Beef Council.

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