STEAK FAJITA SOUP
When temp’s plunges down to the 10s, you gotta think hot soup…and after checking my fridge and pantry for possible soup ingredients, I had a pack of inexpensive charcoal steak saved…voila, a steak fajita soup!
2 tablespoons canola oil
1 large onion, finely chopped
1 tablespoon minced garlic
1 green bell pepper, chopped
1 pack (1/2 lb) charcoal steak, sliced into thin strips
2 tablespoons homemade fajita seasoning mix (make your own, it’s cheaper! — see recipe below)
1 tablespoon Goya Cilantro Cooking Base
1 can (14.5 oz) diced tomatoes, undrained
4 cups water
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
salt and pepper to taste
juice of 1 calamansi (native lemon) or juice of 1/2 lemon
1 heart of romaine lettuce, washed and cut into chunks (Recently bought a pack containing 3 hearts)
In a stockpot or Dutch oven, heat oil over medium-high heat. Add onions, garlic, green peppers; saute until onions are softened. Add the sliced steak and fajita seasoning, stir-frying until steak is no longer pink on the outside, about 3 minutes. Add cilantro base, diced tomatoes and water; bring to a boil. Reduce heat, add corn and pinto beans, and let simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste (ok, hot sauce too if you like). Stir in lemon juice and heart of romaine. Ladle generous amounts of hot soup into large bowls or mugs, top with tortilla chips, chopped avocado, chopped fresh cilantro and sour cream…even shredded cheddar cheese!
Homemade Fajita Seasoning Mix
Two tablespoons of this mix equals 1 store-bought seasoning packet.
1 chicken bouillon cube, finely crushed with back of a spoon
3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon paprika
1/2 tablespoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Combine all ingredients in a small bowl. Store in plastic container, and seal tightly.