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Beef Fajita Soup

Beef Fajita Soup

Makes 3 to 4 Servings

Recipe courtesy of: Meagan Wied,


1 pound boneless Top Sirloin Steak

2 tablespoon 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 and 1/2 ounce) black beans, drained and rinsed

1/2 teaspoons paprika

3/4 teaspoons chili powder

1/2 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 cups beef broth

1 cup milk


Shredded pepper jack or cheddar cheese




Heat a large saucepan over medium heat.  Add 1 tablespoon 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.

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

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.

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