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Beef Fajita Soup

Beef Fajita Soup recipe

Recipe Ingredients

Soup

Toppings

Method

  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, azestybite.com

Recipe and photograph used with permission from the Texas Beef Team - Texas Beef Council.


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