Recipe Image

Beef Fajita Soup

  • 30 m
  • 40 m
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

    • 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)

Directions

  • 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.
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