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


Recipe Summary

30 mins
40 mins


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

2 cups
244 calories; protein 23.8g; carbohydrates 20.8g; dietary fiber 3.7g; sugars 6.9g; fat 7.6g; saturated fat 2.3g; cholesterol 39.9mg; vitamin a iu 798.4IU; vitamin c 180.8mg; folate 42.2mcg; calcium 84.7mg; iron 2.3mg; magnesium 35.5mg; potassium 589.3mg; sodium 514.5mg.

2 1/2 lean protein, 1 starch, 1 vegetable, 1/2 fat