Beef Fajita Soup

Name: Beef Fajita Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
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)

Recipe GLPRac911f70b44ded

Mexican

Soup

35 min

299 cal

Servings: 4

Oven

Stovetop

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight soup with ingredients available at any major Charlotte grocer—no special trips needed, though avocado quality varies by season and cilantro may require a quick scan for freshness at your preferred store. The cost per serving runs around $3.50–$4.00 once you factor in beef sirloin, avocado, and lime, making it reasonable but not bargain-basement. The stated 35 minutes is honest if you skip precise mise en place, though browning beef properly and simmering the broth will realistically take closer to 40 minutes if you're not rushing. It's a solid family dish that reheats well in the microwave or stovetop, though the sour cream and avocado garnishes are best added fresh to each bowl to avoid sogginess on day two.