Great for leftover steaks or a cold winter night!


Recipe Summary

15 mins
1 hr
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

488 calories; protein 29.4g; carbohydrates 44.1g; fat 22.4g; cholesterol 57.4mg; sodium 1201.5mg. Full Nutrition

Reviews (11)

Read More Reviews
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 followed the recipe to a "T" and topped the bowls off with a mix of shredded Monterey jack and pepper jack cheese, avocado, and sour cream. The two of us ate almost all of it! Read More
Rating: 5 stars
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 Wal-Mart) and seared it in the bottom of the pan without draining added a few dashes of chili powder while it was all simmering and a little sea salt. For garnish and to add a little more substance used some cut up flour tortillas that I had lightly cooked on the gas burner and added them to the top with the cheese and avocado. My wife and daughter loved it! I am quite happy with it too. I was afraid the onion would be overpowering but the flavors were well blended. I would suggest maybe cooking part of the peppers and garlic with the steak and letting those flavors come out a bit more but the recipe is quite good and one we are adding to the notebook for future use! Thanks for the addition to our food library! And made more than four servings. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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 improves with time it was even better the second and third days. Read More
Rating: 5 stars
This was easy and delicious. Great soup for the dreary rainy day we had. I cooked the meat with a little fajita seasoning and waited to add the meat until after the rice was cooked. Added cheddar cotija sour cream and tortilla chip strips for the top. Yum! This recipe is keeper! Read More
Rating: 5 stars
This is delicious and is going in to regular rotation! Read More
Rating: 5 stars
I made this soup and it was very good. The only thing I did differently was to use refried black beans instead of the actual beans and added cilantro. Everybody loved it! I will be making this again. Read More
Rating: 5 stars
easy to do great taste every one love it Read More
Rating: 4 stars
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 chiles and a dash of hot sauce Put the rice on side Read More