Made this up from scratch tonight for dinner - it came out really good, so I thought I'd share it. We had some leftover grilled sirloin from a couple nights ago, which worked really well. The beef was seasoned with only salt, pepper, and granulated garlic when DH grilled it. We (especially DH) have hearty appetites, so this was about 4-6 servings for us, but I think it's more like 6-8 "normal" servings. It's pretty thick - somewhere between a soup and chili in consistency.
Southwestern Steak Soup
1 tbsp canola oil
1 medium onion, chopped
2 large cloves garlic, minced
1 (7 oz) can chopped mild green chilies (or a 4 oz can if you want less)
2 (16 oz) cans pinto beans, rinsed and drained
1 (14.5 oz) can diced tomatoes in juice, undrained
1 (6 oz) can tomato paste
1½ cups salsa (I used Pace Thick & Chunky Medium Salsa with Cilantro)
3 cups leftover grilled lean beef steak cut into bite-size pieces (or grill a piece of lean beef if you aren't making this to use up leftovers)
Garnishes: fat free sour cream, shredded cheese, chopped fresh cilantro, thinly sliced green onion, etc.
Heat oil in a 6 qt saucepot over medium heat and saute onion until tender. Add garlic and cook a minute longer. Add remaining ingredients except garnishes and bring to a simmer. Simmer 15-20 minutes. Serve with garnishes as desired.
I plugged the ingredients into FitDay, so here is the nutritional information as I calculate it based on the results:
Nutritional Information (per 1/6 recipe, using lean trimmed top sirloin, not including garnishes):
357 calories, 10.6 g fat (3.1 g saturated, 1.6 g polyunsaturated, 4.3 g monounsaturated), 40.6 g carbohydrates, 9.8 g fiber, 26.8 g protein
I'm not sure about the sodium. But if you skip or go light on the salt on the meat, and get no-salt added or low-sodium tomato products, broth, and beans, it shouldn't be too bad.
! Please let me know if you try it and if you like it or not - this is my first attempt at creating a soup recipe on my own
(I'm not much of a soup maker, but I'm trying to learn).