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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine garlic powder, cumin, paprika and cayenne. Add steak strips and toss to coat. Coat a 4-quart nonstick Dutch oven with cooking spray; heat over medium-high heat. Add half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring occasionally. Remove meat from the pan and repeat with remaining steak strips.
Add the oil to the pot. Add bell peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and just tender, stirring occasionally. Add broth and undrained tomatoes. Bring to a boil. Stir in steak strips and heat through.
To serve, ladle soup into bowls; add a dollop of sour cream and sprinkle with lime zest and crushed tortilla chips. If desired, top with avocado and cilantro.