Beef Fajita Soup

Beef Fajita Soup

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • 12 ounces boneless beef sirloin steak, trimmed and cut into very thin bite-size strips (see Tip)
  • Nonstick cooking spray
  • 2 teaspoons canola oil
  • 2 medium yellow or green sweet peppers, cut into thin bite-size strips
  • 1 medium onion, halved and thinly sliced
  • 2 (14 ounce) cans lower-sodium beef broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • ¼ cup light sour cream
  • ½ teaspoon finely shredded lime peel
  • 1 ounce baked tortilla chips, coarsely crushed ( ⅔ cup)
  • ½ of an avocado, seeded, peeled, and chopped (optional)
  • ¼ cup snipped fresh cilantro (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 2 cups
  • Per serving: 244 calories; 8 g fat(2 g sat); 4 g fiber; 21 g carbohydrates; 24 g protein; 42 mcg folate; 40 mg cholesterol; 7 g sugars; 798 IU vitamin A; 181 mg vitamin C; 85 mg calcium; 2 mg iron; 515 mg sodium; 589 mg potassium
  • Nutrition Bonus: Vitamin C (302% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1 starch, 1 vegetable, ½ fat

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