Soup Made From Southwestern Beef Steak with Succotash Saute
Recipe type: Lunch
Serves: 1
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have kids help you slice the steak into smaller pieces and slice up the fresh tomatoes. Show them how to measure out the rice or noodles and grate the cheese. Once the tortillas have cooled, show kids how to slice them into chips!
  • leftover Southwestern Beef Steak
  • leftover Succotash Saute
  • canned or fresh diced tomatoes
  • cooked noodles or rice
  • chicken broth
  • salt and pepper to taste
  • lime wedge
  • cheddar cheese, grated
  • homemade tortilla chips
  1. Cut leftover steak into slivers or small cubes and toss with remaining succotash saute.
  2. Add some canned or fresh diced tomato and cooked noodles or rice; heat piping hot with enough chicken broth to make a soup and season to taste.
  3. Pour into a warmed thermos and pack with a lime wedge and some grated cheddar cheese and homemade tortilla chips to serve with soup. (Tortilla chips: cut a whole wheat tortilla into wedges and bake until crispy).
Will keep 3-4 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at