Steak Soup

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

ground cumin, garlic, thyme, salt, ground black pepper, olive oil, onion, white mushrooms, clove garlic, beef broth, tomatoes, baby spinach, sour cream, tortilla chips

Taken from www.foodnetwork.com/recipes/sunny-anderson/steak-soup-recipe.html (may not work)