Zippy Fajita Soup… because why not?

Some of us like fajitas, but aren't supposed to have the tortillas that are usually a major part of the process. In the past, I've dumped my filling on top of a heap of rice (Spanish-style or just plain), but December weather being what it is, this week soup seemed to be in order.

Therefore:

Fajita Soup

Ingredients:

Marinade:
Juice of 1 lime
2 Tablespoons cooking oil
2 teaspoons Worcestershire sauce
1/2 teaspoon sugar

The rest of the stuff:
1 portion of your favorite dry fajita spice mix, divided (like this one, or even pre-packaged from the store)
1 small flank steak (I used a 1-lb portion)
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium onion, sliced into slivers
1 small green bell pepper, diced
1 small leek, diced (optional)
3 cups beef broth
2-3 tablespoons corn starch or other thickener
2 cups sliced (or diced) fresh tomatoes

Optional toppings:
diced avocado
sour cream
shredded or crumbled cheese of choice
salsa
fresh onions or scallions, chopped
fresh cilantro, chopped

Directions:

Score steak, top and bottom, in a diagonal grid pattern. Rub the steak with 1/2 of your spice mix. Place in sealable bag, then pour marinade over it and allow to rest, sealed, at room temperature for at least 30 minutes, but no longer than an hour.

Remove meat from bag, pat dry, and, in the bottom of an oiled heavy-bottomed stock pot or kettle, sear the meat well at high temperature. Remove from heat, allow to rest while you stir-fry your peppers, onions, and leek (if you want it) in the same pan. Reduce temperature to medium low, add remaining spice mix to cover veggies, then remove from pan & set aside.  Pour in 1 cup beef broth to deglaze the pan. In a small bowl, stir together starch and 1/4 cup room-temperature broth until all lumps are gone. Add starch mixture to hot broth in pan, stir until thickened. Add remaining broth, stir until smooth.

Slice the meat into thin strips, cross-grain, then cut into bite-sized pieces and stir into the broth. Add peppers and onions, stir and allow to return to simmer.

A few minutes before serving, stir tomatoes into simmering soup. Remove from heat source.

Top with your preferred additions, serve hot with tortilla chips, Spanish-style rice, and/or flat bread.

Of course, if you're the sort to make fajitas for a large crowd, and you have leftovers, you can use that as a shortcut… You just need be able to add broth and thicken it a little, and, perhaps, add a few more peppers and onions. Either way, adding the fajita seasoning and stir-fried (or grilled) peppers is a great way to pep up an otherwise basic beef soup.