An easy Mexican-inspired soup combines the flavors of lean beef, sweet peppers, onions, and tomatoes. Serve it topped with crunchy tortilla chips and a dollop of sour cream. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine garlic powder, cumin, paprika, and cayenne pepper. Add steak strips and toss to coat. Coat an unheated 4-quart nonstick Dutch oven with cooking spray. Heat over medium-high heat. Add half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring occasionally. Remove meat from the pan and repeat with remaining steak strips.

  • Add the oil to the Dutch oven. Add sweet peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and just tender, stirring occasionally. Add broth and undrained tomatoes. Bring to boiling. Stir in steak strips and heat through.

  • To serve, ladle soup into bowls; add a dollop of sour cream and sprinkle with lime peel and tortilla chips. If desired, top with avocado and cilantro.


Tip: Partially freeze beef about 30 minutes for easier slicing into strips.

Nutrition Facts

244 calories; 7.6 g total fat; 2.3 g saturated fat; 40 mg cholesterol; 515 mg sodium. 589 mg potassium; 20.8 g carbohydrates; 3.7 g fiber; 7 g sugar; 23.8 g protein; 798 IU vitamin a iu; 181 mg vitamin c; 42 mcg folate; 85 mg calcium; 2 mg iron; 35 mg magnesium;