Beef Fajita Soup

Staff Writer
Beef Fajita Soup
Beef Fajita Soup
Better Homes and Gardens

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.

Ready in
40 m
4
Servings
350
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon paprika
  • 1/8 Teaspoon cayenne
  • 12 Ounces boneless beef sirloin steak, trimmed and cut into very thin bite-sized strips
  • Cooking spray
  • 2 Teaspoons 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.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
23g
36%
Sugar
4g
N/A
Saturated Fat
7g
34%
Cholesterol
71mg
24%
Protein
22g
43%
Carbs
14g
5%
Vitamin A
43µg
5%
Vitamin B12
1µg
19%
Vitamin B6
0.7mg
33.1%
Vitamin C
17mg
29%
Vitamin E
2mg
8%
Vitamin K
6µg
8%
Calcium
107mg
11%
Fiber
3g
12%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
3mg
15%
Magnesium
44mg
11%
Monounsaturated
11g
N/A
Niacin (B3)
8mg
40%
Phosphorus
237mg
34%
Polyunsaturated
3g
N/A
Potassium
675mg
19%
Riboflavin (B2)
0.2mg
12%
Sodium
994mg
41%
Thiamin (B1)
0.7mg
44.9%
Zinc
3mg
23%

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