Steak Fajita Soup

Transform leftover steak into a steak fajita soup loaded with bell peppers, tomatoes, and onion for a Mexican-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 488 Calories

Ingredients

• ½ cup milk
• 1 small onion, chopped
• 1 tablespoon minced garlic
• 2 tablespoons ground cumin
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon lime juice
• 4 cups beef stock
• ¼ teaspoon red pepper flakes
• 1 (6 ounce) can tomato sauce
• 1 (8 ounce) package shredded Monterey Jack cheese
• 2 tablespoons fajita seasoning
• 1 (15 ounce) can seasoned black beans, rinsed and drained
• 8 ounces leftover steak strips, cut into bite-size strips
• ½ cup long-grain white rice (Optional)
• 1 avocado - peeled, pitted, and sliced (Optional)
• 1 cup tortilla chips (Optional)

Recipe Instructions

Step 1

Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.

Step 2

Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.