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.
Serves 4-6
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.
Enjoy
! 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).