Beef Fajita Soup

Ingredients icon 16 Ingredients
Servings icon Makes 3 to 4 Servings
Time icon 30 Minutes
Recipe courtesy of: Meagan Wied,
Tags: Sirloin, Stewing


  • 1 lb. boneless Top Sirloin Steak

  • 2 Tbsp. extra virgin olive oil, divided use

  • 1 cup yellow onion, chopped

  • 1 cup bell pepper, mix of red and orange, chopped

  • 1 cup whole kernel corn

  • 1 can (15 ½ oz.) black beans, drained and rinsed

  • ½ tsp. paprika

  • ¾ tsp. chili powder

  • ½ tsp. garlic salt

  • ½ tsp. ground cumin

  • ½ tsp. salt

  • 2 cups beef broth

  • 1 cup milk


  • Shredded pepper jack or cheddar cheese

  • Avocado

  • Cilantro


  1. Heat a large saucepan over medium heat.  Add 1 Tbsp. olive oil and sauté bell peppers and onion till the onions begin to turn translucent.  Stir in corn, black beans along with the spices. Cook for an additional 6 minutes, stirring occasionally. Add broth and milk and simmer for 15 minutes.

  2. While soup is simmering, heat a sauté pan over medium heat, add another Tbsp. 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.

  3. Let cooked meat sit for 5 minutes before slicing into bite size pieces, add steak to the soup and stir. Pour into bowls and serve with desired toppings.

Nutrition Information

Nutrition information per serving: Calories 510; Total fat 26g (Sat. fat 8g; Trans fat 0g); Cholest. 95mg; Sodium 1300mg; Total Carb. 35g; Fiber 10g; Total Sugars 8g; Protein 36g; Vit D (6% DV); Calcium (20% DV); Iron (35% DV); Potas. (26%DV)

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