Beef Fajita Soup Recipe

Step by Step Method

Step 1

Using a 3 1/2 or 4 quart slow cooker add the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin stirring to combine ingredients. Cover and cook on low for 8 to 8 1/2 hours or until the beef is tender.

Step 2

When the beef is tender stir in the black beans, seasoned salt, and garlic pepper. Cover and heat for about 10 minutes or until soup is heated through.

Step 3

Slice the avocado and set out other toppings. Serve immediately in large colorful soup bowls.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the stewing beef, choose cuts that are low in fat and cut into cubes that are about 1/2 inch in size.
Look for Mexican-style thick and chunky tomato sauce for the best flavor.

Ingredient substitutions

Instead of beef, use chicken for a leaner option with the same flavor. The benefit of this substitution is that it will reduce the amount of fat in the soup while still providing a delicious meal.
Instead of pinto beans, use black beans for a more nutrient-dense option. The benefit of this substitution is that black beans are a great source of protein and fiber, making this soup a more complete meal.

Variations

Vegetarian Fajita Soup Substitute the beef with 1 package of vegetarian beef crumbles, use vegetable broth instead of beef broth and omit the pinto beans. Add 1 can (14.5 ounce) of corn and 1 can (14.5 ounce) of diced tomatoes instead. Cook on low for 8 to 8 1/2 hours or until vegetables are tender.

Vegetarian Taco Soup Substitute the beef with 1 package of vegetarian beef crumbles, use vegetable broth instead of beef broth and omit the pinto beans. Add 1 can (14.5 ounce) of black beans, 1 can (14.5 ounce) of corn, 1 can (14.5 ounce) of diced tomatoes, 1 can (4.5 ounce) of green chiles, and 1 tablespoon of taco seasoning. Cook on low for 8 to 8 1/2 hours or until vegetables are tender.

Serve with

Cilantro Lime Rice: A simple, flavorful side dish that compliments the flavors of the beef fajita soup. The cilantro and lime add a bright and zesty flavor that pairs perfectly with the Mexican-style ingredients in the soup.

Mexican Street Corn: A delicious side dish that adds a burst of flavor to the beef fajita soup. The sweet corn is roasted and topped with a creamy, tangy sauce made of mayonnaise, cotija cheese, chili powder, and lime juice. The combination of flavors is a perfect complement to the soup.

FAQ

Q: Can I use any type of beef for this recipe?

A: Yes, you can use any type of beef for this recipe. However, it's best to use stewing beef, which is usually boneless, trimmed of fat, and cut into 1/2-inch cubes. This will help the beef to cook evenly and give the soup a more flavorful taste.

Q: How long should I cook the soup?

A: The soup should be cooked for approximately 1 hour and 15 minutes, stirring occasionally. If the soup starts to boil, reduce the heat to low and continue to cook. The soup is done when the beef is tender and the vegetables are cooked through.

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Fun facts:

Fajitas are believed to have originated in the Rio Grande Valley of Texas in the 1930s. The original fajitas were made with skirt steak and were popular among ranch workers.

Famous Texan singer-songwriter Robert Earl Keen wrote the song “Fajita Man” in the 1980s, which pays homage to the classic Tex-Mex dish.