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Mexican Shredded Beef Soup with Stuffed Mini Peppers
Mexican Shredded Beef Soup with Stuffed Mini Peppers
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From: Diabetic Living Magazine
This easy to make, flavorful Mexican-inspired beef soup is packed with protein to keep you feeling full and satisfied. Serve with a side of Suffed Mini Peppers to round out the meal.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound beef chuck eye steak
- 2 teaspoons olive oil
- 1 cup chopped onion (1 large)
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
- 1 (14.5 ounce) can 50%-less-sodium beef broth
- 1 (15 ounce) can no-salt-added black beans, rinsed and drained
- 1 large green or red sweet pepper, seeded and cut into bite-sized pieces
- ½ cup frozen whole kernel corn
- 2 teaspoons snipped fresh cilantro
- 1 recipe Stuffed Mini Peppers
- Lime wedges (optional)
- Associated Recipes:
- Stuffed Mini Peppers
Preparation
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Prep
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Ready In
- If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1½ hours or until beef is tender.
- Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.
- Serving size: 1 serving
- Per serving: 209 calories; 6 g fat(2 g sat); 7 g fiber; 23 g carbohydrates; 18 g protein; 37 mg cholesterol; 8 g sugars; 411 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: 2 lean protein, 1 starch, 2 vegetables
