Fajita Leftover Soup
Soup is one of the easiest ways to take one meal and remake it into another completely different meal. For this meal, we took the leftover veggies and meat from the Fajitas. Another benefit of this meal-remake is that it is completely flexible to whatever leftover veggies and/or protein you happen to have in the fridge.
Serving size 2 Cups 270 cal Protein: 21 g Carbs: 31 g Fat: 8 g
Ingredients
- 2 Tbsp Avocado Oil or EVOO3
- Leftover onions and peppers, diced
- 1 Tbsp Garlic (Fresh, Paste, or Powder)
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Ancho Chili Powder
- 1 C Carrot , shredded
- 4 C Napa Cabbage (½ head), shredded
- 1 C Potatoes , sliced
- 28 Oz Tomatoes , diced
- 2-3 C Black Beans (including liquid)
- 4 C Chicken (or other) Broth
- Leftover Meat , diced
- Easy Guacamole
- Cilantro , fresh
Directions
- In soup pot over medium, heat oil and saute onions and peppers until soft. Add spices and cook until fragrant.
- Add carrots, cabbage, and potatoes. Saute until softened. Add tomatoes, beans, and broth.
- Bring to a boil, reduce to a simmer, and cook for 20 minutes – or until potatoes are fork tender.
- Serve with Guacamole, Cilantro, and Leftover Beef.
