Beef Fajita Soup
All the bold flavors of fajitas come together in a cozy bowl. Seared Sirloin sliced over a spicy mix of peppers, corn, and black beans simmered in beef broth. Top with sour cream, cheese, and avocado for a quick, satisfying weeknight meal.
Recipe Courtesy Of:
Cook Time: 1
Servings: 3 to 4
Ingredients: 14
Ingredients
Suggested Toppings
Preparation
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Step 1
Heat a large saucepan over medium heat. Add 1 Tbsp. 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.
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Step 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.
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Step 3
Let steak rest for 5 minutes before slicing into bite size pieces. Pour into bowls, top with steak and serve with desired toppings.
Nutrition Information
359 Calories
2.9g SAT FAT
32g PROTEIN
4.3 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
Beef Broth: A savory liquid made from beef bones, vegetables, beef, and seasonings. It adds depth to soups, sauces, and stews.
Top Sirloin Steak: A versatile, lean cut that delivers big flavor and tenderness. It’s great for grilling, roasting, and pan-searing. It comes from the upper portion of the sirloin, so it’s a great balance of leanness and flavor.
Black Beans: A small legume with a meaty texture and sweet flavor. They are a staple in Latin American cuisine.
Corn: Known for its natural sweetness, this corn adds a bright crunch to any dish. You can find it fresh on the cob, canned, or frozen.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why do I need to let the steak rest after cooking?
Letting your steak rest for 5 minutes before slicing allows all the natural juices to redistribute throughout the meat. If you slice into it right away, all that savory moisture will run out onto your cutting board, leaving your steak bites less tender and juicy.
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Can I use canned corn instead of fresh or frozen kernel corn?
Absolutely! Canned corn is a convenient pantry staple that works beautifully in this recipe. Just be sure to drain it well before stirring it into the pot with the black beans and spices so you don’t add too much extra liquid to the soup base.
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Can I use a different cut of beef if I can't find Top Sirloin steak?
Yes, you can easily substitute other quick-cooking cuts, such as Flank Steak or Flat Iron Steak. Just cut them into thin, bite-sized strips against the grain before or after searing so they are easy to eat with a spoon.
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Great recipe! We doubled the cumin and paprika and added a squeeze of lime. The whole family loved it.