By: Beeflovingtexas.com
Total Time: 30 minutes
Servings: 4 servings
Ingredients
- 1 lb (450 g) boneless Top Sirloin Steak
- 2 Tbsp extra virgin olive oil, divided
- 1 cup bell peppers, mix of red and orange, chopped
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup whole kernel corn
- 1 can (15½ oz / 440 g) black beans, drained and rinsed
- ½ tsp paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp coarse ground black pepper
- 3 cups beef broth
Suggested toppings:
Sour cream, shredded cheese, diced avocado, fresh cilantro
Instructions
- Sauté the vegetables.
Heat a large saucepan over medium heat. Add 1 Tbsp olive oil and sauté the bell peppers, onion, and garlic until the onions turn translucent, about 5 minutes. - Build the flavor base.
Stir in the corn, black beans, and all the spices (paprika, chili powder, cumin, salt, pepper). Cook for another 6 minutes, stirring occasionally to let everything blend together. - Simmer the soup.
Pour in the beef broth and bring to a gentle simmer. Let cook for 15 minutes to deepen the flavor. - Cook the steak.
Meanwhile, in a separate sauté pan, heat the remaining 1 Tbsp olive oil over medium heat. Season the steak with salt and pepper, then cook 3–6 minutes per side, depending on desired doneness and thickness. - Slice and serve.
Let the steak rest for 5 minutes, then slice into bite-sized pieces. Ladle the soup into bowls, top with the steak slices, and garnish with sour cream, shredded cheese, avocado, and cilantro.
Nutrition (per serving)
Calories: 359 kcal | Protein: 31.9 g | Carbohydrates: 29.8 g | Fat: 12.2 g
Rich in Protein, Iron, B-Vitamins, Zinc, and Selenium — a hearty, balanced one-pot meal
Tip
This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for a cozy, quick dinner later.
It’s a perfect cross between a fajita and a stew—Tex-Mex comfort food in a bowl.
