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Ingredients

4 cups beef stock 1 (15 ounce) can seasoned black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes 8 ounces leftover steak strips, cut into bite-size strips 1 (6 ounce) can tomato sauce 1 small onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped ½ cup milk 2 tablespoons ground cumin 2 tablespoons fajita seasoning 1 tablespoon minced garlic 1 tablespoon lime juice ¼ teaspoon red pepper flakes ½ cup long-grain white rice 1 (8 ounce) package shredded Monterey Jack cheese 1 avocado - peeled, pitted, and sliced 1 cup tortilla chips

Nutrition Info

488 calories carbohydrate: 44.1 g cholesterol: 57.4 mg fat: 22.4 g fiber: 9.9 g protein: 29.4 g saturatedFat: 9.9 g servingSize: - sodium: 1201.5 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

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.

6 servings

Great for leftover steaks or a cold winter night!