Beef Fajita Soup

Ingredients

Soup

• 1 pound boneless top sirloin steak
• 2 tablespoon extra virgin olive oil, divided
• 1 cup yellow onion, chopped
• 1 cup bell pepper, mix of red and orange, chopped
• 1 cup whole kernel corn
• 1 (15 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

Toppings

• Shredded pepper jack or Cheddar cheese
• Avocado
• Cilantro

Instructions

1. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil and sauté bell peppers and onion until 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 to 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

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

Attribution

Recipe and photo used with permission from: Texas Beef Council

Recipe courtesy of Meagan Wied, azestybite.com