Mexican Shredded Beef Soup with Stuffed Mini Peppers

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 1 1/2 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.