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Beef Fajita Soup

Beef Fajita Soup



  • 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
  • Avocado
  • Cilantro

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  1. 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.
  2. Stir in corn, black beans along with the spices. Cook for an additional 6 minutes, stirring occasionally.
  3. Add broth and milk and simmer for 15 minutes.
  4. 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.
  5. 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 photo credit (used with permission): Texas Beef Team - Texas Beef Council