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
Pairs Well With
This soup is super hearty