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beef fajita soup recipe

Written on Saturday, August 20, 2016 | 11:37:00 AM




makes: 4 servings (2 cups each)

Preparation time : 40 minutes 

Ingredients : 
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- 12 ounces boneless beef sirloin steak, trimmed and cut into very thin bite-size strips
- Nonstick cooking spray
- 2 teaspoons canola oil
- 2 cups yellow or green sweet peppers cut into thin bite-size strips (2 medium)
- 1 medium onion, halved and thinly sliced
- 2 14.5-ounce cans lower-sodium beef broth
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- ¼ cup light sour cream
- ½ teaspoon finely shredded lime peel
- 1 ounce baked tortilla chips, coarsely crushed (2⁄3 cup) (optional)
- ½ of an avocado, seeded, peeled, and chopped or sliced (optional)
- ¼ cup snipped fresh cilantro (optional)

Preparation Method :
1) In a medium bowl combine garlic powder, cumin, paprika, and cayenne pepper. Add steak strips and toss to coat.

2) 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.

3) Add the oil to the Dutch oven. Add sweet peppers and onion. Cook over medium heat about 5 minutes or until lightly browned and just tender, stirring occasionally. Add broth and tomatoes. Bring to boiling. Stir in steak strips and heat through.

4) To serve, ladle soup into bowls. Add a spoonful of sour cream to individual servings and sprinkle with lime peel. If desired, top with tortilla chips, avocado, and cilantro.

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