• Cooking Time: 20mins
  • Servings: 4 to 6
  • Preparation Time: 15mins


This soup is super hearty


  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound London broil steak
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 pound white mushrooms, sliced
  • 1 clove garlic, minced
  • 4 cups beef broth
  • 1/4 cup jarred sliced pickled jalapenos
  • 1 cup crushed canned tomatoes
  • 1 (11-ounce bag) bag baby spinach
  • 1/2 cup sour cream
  • 3 cups tortilla chips, crumbled


  • 1)Preheat a grill to medium-high.
  • 2)In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil.
  • 3)Let rest at room temperature, about 15 minutes
  • 4)Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat.
  • 5)Add the onions and saute until tender, about 4 minutes
  • 6)Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed
  • 7)Pour in the broth,jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
  • 8)On a hot grill sear steak until golden brown on both sides, about 5 minutes per side
  • 9)Remove from grill to a cutting board and let rest 10minutes
  • 10)Cut beef into strips and stir into soup, along with spinach, season soup, to taste
  • 11)Transfer to serving bowls and top with a dollop of sour cream and tortilla chips

Categories: Misc. Soup/Stew  Soup 
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