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