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Beef Fajita Soup

Ingredients

• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 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 medium yellow or green sweet peppers, cut into thin bite-size strips
• 1 medium onion, halved and thinly sliced
• 2 14-ounce cans reduced-sodium beef broth
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1/4 cup light sour cream
• 1/2 teaspoon finely shredded lime zest
• 1 ounce baked tortilla chips, coarsely crushed (2/3 cup)
• 1/2 of an avocado, pitted, peeled, and chopped (optional)
• 1/4 cup snipped cilantro (optional)

Directions

1. Combine garlic powder, cumin, paprika, and cayenne pepper.
2. Add steak strips and toss to coat.
3. Coat an unheated 4-quart nonstick Dutch oven with cooking spray.
4. Heat over medium-high heat.
5. Add steak strips, half at a time and cook for 2 to 4 minutes, stirring occasionally.
6. Remove meat from the pan.
7. Heat oil in Dutch oven over medium heat.
8. Add sweet peppers and onion and cook for 5 minutes, stirring occasionally.
9. Add broth and undrained tomatoes.
10. Bring to boiling.
11. Stir in steak strips and heat through.
12. Add a dollop of sour cream to each serving and sprinkle with lime zest and tortilla chips.
13. Top with avocado and cilantro.

Attribution