Beef Fajita Soup with Fried Corn Tortilla Strips , Cotija Cheese and Crema


1- 15 oz. Black beans or kidney beans , drained and rinsed

1 tablespoon Olive oil

1 yellow onion , diced

4 garlic cloves, minced

3 bell peppers(1 each of a yellow, orange and red bell pepper, coarsely chopped)

2 tablespoons chile powder

1 1/2 tsp. chipotle chile powder, adjust to your taste

2 tsp. ground cumin

1 tsp. ground coriander

3 tablespoons tomato paste

1- 14 1/2 oz. fire roasted diced tomatoes

1 quart Chicken stock

2 tsp. chopped cilantro

salt and pepper to taste

1 1/4 lbs. flat iron steak. Season with salt and pepper

8-10 corn tortillas, sliced and fried

cotija cheese

Crema or sour cream

In a large soup pot , saute in the olive oil the , onions, bell peppers and garlic until tender. Add the chile powder, chipotle powder, cumin,and  coriander to the soup pot. Stir in to combine then, add roasted tomatoes and tomato paste. Saute until combined. Stir in chicken stock and simmer. Meanwhile, sear the steaks until well seared and golden brown . Set aside to rest. The meat will not be fully cooked. Stir in drained beans to soup pot. After meat has rested for about 10 minutes, slice thinly against the grain. Add to simmering soup and cook until meat is medium rare and stir in chopped cilantro.

Garnish with crema , fried corn tortillas and cotija cheese.

*Adjust chipotle pepper powder to your own taste

3 thoughts on “Beef Fajita Soup with Fried Corn Tortilla Strips , Cotija Cheese and Crema

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