Beef Fajita Soup

Beef Fajita Soup
Staff Writer
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.

4
Servings
295
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.

Nutritional Facts

Total Fat
19g
27%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
79mg
26%
Carbohydrate, by difference
8g
6%
Protein
23g
50%
Vitamin A, RAE
91µg
13%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
38mg
4%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
4mg
29%
Phosphorus, P
230mg
33%
Selenium, Se
33µg
60%
Sodium, Na
119mg
8%
Water
69g
3%
Zinc, Zn
9mg
100%

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.