In The Kitchen: Beef Fajita Soup

Color and flavor by the bowlful awaits your family when you stir up this quick, hearty soup.

INGREDIENTS:

1 lb. boneless top sirloin steak
2 tablespoon extra-virgin olive oil, divided use
1 cup bell pepper, mix of red and orange, chopped
1 cup yellow onion, chopped
2 cloves garlic, minced
1 cup whole-kernel corn
1 can (15½ oz.) black beans, drained and rinsed
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon course ground black pepper
3 cups beef broth
1 cup milk

Suggested Toppings:

Sour cream, jalapeno slices, tortilla strips, shredded cheese, avocado and cilantro

Prep Time: 30 Minutes

Yields: 3-4 Servings

INSTRUCTIONS:

Heat a large saucepan over medium heat. Add 1 tablespoon olive oil and sauté bell peppers, onion and garlic until the onions begin to turn translucent.
Stir in corn, black beans and spices. Cook for an additional 6 minutes, stirring occasionally.
Add broth and simmer for 15 minutes.
While soup is simmering, heat a sauté pan over medium heat, add the other tablespoon olive oil.
Season steak with salt and pepper; add to the pan and cook 3-6 minutes per side depending on personal preference for doneness. Time will also vary according to the thickness of the meat.
Let steak rest for 5 minutes before slicing into bite-size pieces. Pour the soup into bowls, top with steak and serve with desired toppings.

Finished beef fajita soup with toppings — Diners can add their own toppings to the soup when you set out bowls of sour cream, shredded cheese, avocado, cilantro, sliced jalapeno peppers, crisp tortilla strips and more. Photo courtesy of Beef Loving Texans

Beef Loving Texans/Texas Beef Council

For this meaty recipe, Megan Wied of AZestyBite.com teamed up with BeefLovingTexans.com, the consumer-facing brand of the Texas Beef Council. She likes to serve it with jalapeno cornbread or rolled up tortillas.