Steak Fajita Soup

21 days of Soup | March 16, 2016 | By



Steak Fajita Soup
Serves 4
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. 2 tablespoons olive oil
  2. 1 lb steak
  3. 2 cloves garlic, minced
  4. 1 medium onion (spanish preferably), chopped
  5. 1 cup diced tomatoes
  6. 1/4 teaspoon paprika
  7. 1/4 teaspoon cumin
  8. 1.5 teaspoons chili powder
  9. 1 red bell pepper, thinly sliced
  10. 1 green pepper, thinly sliced
  11. Juice of 1 lime
  12. 3 cups low sodium or homemade chicken broth
  13. Salt & pepper to taste
Optional garnishes
  1. Shredded cheddar cheese
  2. Sour cream
  3. Sliced avocado
  4. Sliced scallions
  5. Cilantro, roughly chopped
  1. Warm up oil over medium heat.
  2. Grill steak on BBQ to your liking or turn the heat to maximum and fast fry flipping only once. Set steak aside to cool.
  3. Saute the sofrito (garlic, onion and tomatoes)
  4. Add seasonings, lime juice, chicken broth.
  5. Add sliced peppers (I prefer them slightly crispy. If you like them softer, add them in with the sofrito.)
  6. Thinly slice the steak and add to the pot.
  7. Simmer on low for 10 mins.
  8. Garnish
  1. Honestly, (in my opinion) if you don't grill a steak, it's not worth eating. However, if you don't have time, you can fast-fry the steak whole over medium high heat and thinly slice it right before serving in the soup. In this picture I actually used leftover eye of the round beef, thinly sliced. It does the trick too, but only because of the heavy seasonings and additional condiments.
Grace, Truth & Lemons