Serves 4
35 min
Beef Fajita Soup
Recipe GLPRac911f70b44ded
A vibrant Mexican-inspired soup featuring tender beef strips seasoned with warm spices, paired with sautéed peppers, onions, and tomatoes in a savory beef broth. Topped with sour cream, lime zest, and crispy tortilla chips for a delicious one-bowl meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
12 ounces boneless beef sirloin steak, trimmed and sliced into thin bite-sized strips
Cooking spray
2 teaspoons canola oil
2 medium yellow or green bell peppers, thinly sliced into bite-sized strips
1 medium onion, halved and thinly sliced
2 (14-ounce) cans reduced-sodium beef broth
1 (14.5-ounce) can no-salt-added diced tomatoes
1/4 cup light sour cream
1/2 teaspoon finely shredded lime zest
1 ounce baked tortilla chips, coarsely crushed
1/2 avocado, pitted, peeled, and chopped (optional)
1/4 cup fresh cilantro, snipped (optional)
Directions
In a small bowl, combine the garlic powder, cumin, paprika, and cayenne pepper. Add the beef sirloin strips and toss until well coated with the spice mixture. Coat a 4-quart nonstick Dutch oven with cooking spray and heat over medium-high heat. Working in batches, add half of the beef strips to the hot pot and cook, stirring occasionally, until browned, about 2–4 minutes. Transfer the browned beef to a clean plate. Repeat with the remaining beef strips and set aside.
Reduce heat to medium and add the canola oil to the same Dutch oven. Add the sliced bell peppers and onion, stirring occasionally, until they are softened and lightly browned, about 5 minutes. Pour in the beef broth and diced tomatoes with their juice. Bring the mixture to a gentle boil, then return the cooked beef to the pot. Stir well and heat through for 1–2 minutes until the beef is warmed completely. Ensure the beef reaches an internal temperature of 145°F.
Ladle the hot soup into serving bowls. Top each serving with a dollop of light sour cream and sprinkle with the lime zest. Garnish with the crushed baked tortilla chips. If desired, add chopped avocado and fresh cilantro to each bowl before serving.
