Ingredients1 h 15 m servings 488 cals
- 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.
Per Serving: 488 calories; 22.4 g fat; 44.1 g carbohydrates; 29.4 g protein; 57 mg cholesterol; 1202 mg sodium. Full nutrition
ReviewsRead all reviews 6
This is a very flavorful and delicious soup! My only change was to omit the milk. A definite addition to my recipe box! Thanks for sharing your recipe!
We had some prime rib left over and we are currently experiencing frigid temperatures; so what is the most logical thing to make for dinner? Soup! This was so warm, comforting, and filling! I...
I followed the directions closely short of omitting the milk and adding the meat near the end of the process. I had left over beef roast the I cut into small pieces. My daughter devoured it. It...
substituted a can of tomato soup for milk and tomato sauce used 3 cloves of garlic ,1 1/2 teaspoons cumin ,the whole envelope of fajita seasoning I also added a can of chopped fire roasted green...
I made this recipe on a cold dreary day to warm my wife up from the inside when she wasn't feeling good. I followed the recipe with a few exceptions. Used a pound of steak for stir fry (from W...