I love a good vegetable beef soup.
I also love fajitas.
But if I’m honest, fajitas can go from a super healthy option (hello lean meat and grilled veggies), to a calorie-buster quickly (oh, and there is cheese, sour cream, flour tortillas, and guacamole).
This Slow Cooker Beef Fajita Soup Recipe is a great, healthy option when you are CRAVING Mexican food, but don’t want to bust your eating plan. And the fact that it is dump and go with a long cooking time, means it is also perfect for weekday meals. Put everything together in the morning, set it to cook and forget about it till dinner.
And the secret to this tasty soup, is the slow-cooker. The slow cooking allows all the great flavors to meld together, taking it to extraordinary.
In fact, the last time I made this soup, I made it and then pulled it from the slow cooker, let it set overnight in the fridge, and then rewarmed it on the slow cooker the next day. That extra day of “melding” made such a difference in the taste profile.
Slow Cooker Beef Fajita Soup Recipe
This Slow Cooker Beef Fajita Soup Recipe is a great, healthy option when you are CRAVING Mexican food, but don’t want to bust your eating plan.
Recipe Yields: 4-6 Servings
1 pound of boneless sirloin steak, cut into long 1 inch wide thin strips
1/2 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of paprika
1/8 teaspoon of salt
1 yellow pepper, sliced
1 medium yellow onion, sliced thinly
1 can fire roasted diced tomatoes (14 oz), with liquid
28 ounces of beef broth
2 green onions, chopped
Handful of cilantro, chopped
Sour Cream for garnish, if desired
1. In a large slow cooker, add beef, cumin, chili powder, paprika, and salt. Toss to coat beef with spices. Add yellow pepper and onions. Pour tomatoes (with liquid) and beef broth over the top.
2. Cover and cook on high for 4-5 hours, or low for 6-7 hours.
3. Add cilantro and green onions to slow cooker. Stir to combine.
4. Spoon soup into bowls and garnish with sour cream if desired. Enjoy!
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