Heat olive oil in a large skillet over medium heat.
Add steak and cook until golden brown.
Remove steak from skillet and set aside.
Add diced red pepper, green pepper, red onion, and small onion to skillet and cook until slightly softened, around 3-4 minutes.
Add garlic and cook for 1 more minute.
Add canned black beans, cumin, chili powder, and tomato paste to skillet and stir.
Add chicken broth and vegetable broth to skillet and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes.
Add cooked steak, brown rice, and black bean salsa to soup and simmer for an additional 10 minutes or until rice is fully cooked.
Serve in bowls and top with cheddar cheese and tortilla strips or tortilla chips, and a dollop of sour cream.
Notes
For a vegetarian option, omit steak and use plant-based ground beef alternative or extra beans.
For a lower-calorie option, try using Greek yogurt instead of sour cream. You can use vegetable broth for a more healthy recipe
You can add a teaspoon of ground cumin and a pinch of salt when cooking the steak for added flavor.
Serve with a side of brown rice, quinoa, or Applebee's salad.
The nutritional information will vary based on the specific ingredients used. This recipe is a copycat of Applebee's Southwest Steak and Black Bean Soup and the nutritional information is approximate.
Check out the book "Mary Nabors" for more copycat recipes of this type of dish
Consider storing in an airtight container in the refrigerator for up to 3 days or freezing for up to 3 months