Beef Fajita Soup
Beef Fajita Soup
A brilliant twist on traditional fajitas, this weeknight-friendly soup is sure to become a family favorite. Partially freeze the beef for about 30 minutes for easier slicing into strips.
Servings
4
servings
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 12 ounce boneless beef sirloin steak, trimmed and cut into very thin bite-sized strips
- cooking spray
- 2 teaspoon canola oil
- 2 medium-sized yellow or green sweet peppers, cut into thin bite-sized strips
- 1 medium-sized onion, halved and sliced thinly
- two 14-ounce cans reduced-sodium beef broth
- one 14 1/2-ounce can no-salt-added diced tomatoes
- 1/4 cup light sour cream
- 1/2 teaspoon finely shredded lime zest
- 1 ounce baked tortilla chips, crushed coarsely
- 1/2 avocado, pitted, peeled, and chopped (optional)
- 1/4 cup snipped cilantro (optional)
Directions
- In a medium-sized bowl, combine the garlic powder, cumin, paprika, and cayenne. Add the steak strips and toss to coat. Coat a 4-quart nonstick Dutch oven with cooking spray and place over medium-high heat. Add the steak strips, half at a time and cook until brown, stirring occasionally, for 2-4 minutes. Remove the meat from the pan.
- Heat the oil in a Dutch oven over medium heat. Add the sweet peppers and onion and cook until lightly browned and just tender, stirring occasionally, for 5 minutes. Add the broth and undrained tomatoes. Bring to a boil. Stir in the steak strips and heat through.
- Add a dollop of sour cream to each serving and top with lime zest and tortilla chips. If desired, top with avocado and cilantro.