Beef Fajita Soup

Ingredients

• ½ teaspoon garlic powder

• ½ teaspoon floor cumin

• ½ teaspoon paprika

• ⅛ teaspoon cayenne pepper

• 12 oz. boneless pork sirloin steak, trimmed and nick into very thin chunk-dimension strips (witness Tip)

• Nonstick cooking spray

• 2 teaspoons canola oil

• 2 medium yellow or green sweet peppers, nick into thin chunk-dimension strips

• 1 medium onion, halved and thinly sliced

• 2 (14 ounce) cans decrease-sodium pork broth

• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

• ¼ cup light sour cream

• ½ teaspoon finely shredded lime peel

• 1 ounce baked tortilla chips, coarsely crushed (2/3 cup)

• ½ 1/2 of an avocado, seeded, peeled, and chopped

• ¼ cup snipped original cilantro (Now not principal)

1. In a medium bowl, combine garlic powder, cumin, paprika, and cayenne pepper. Add steak strips and toss to coat. Coat an unheated 4-quart nonstick Dutch oven with cooking spray. Heat over medium-excessive heat. Add half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring every so typically. Purchase meat from the pan and repeat with remaining steak strips.

2. Add the oil to the Dutch oven. Add sweet peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and gracious tender, stirring every so typically. Add broth and undrained tomatoes. Bring to boiling. Go in steak strips and heat via.

3. To serve, ladle soup into bowls; add a dollop of sour cream and sprinkle with lime peel and tortilla chips. If desired, top with avocado and cilantro.

Pointers

Tip: In part freeze pork about 30 minutes for less complicated lowering into strips.

Food regimen Facts (per serving)