Slow Cooker Beef Fajita Soup

5 from 1 vote

Easy to make beef fajita soup that can be made in a slow cooker

Prep Time15

Active Time7

Total Time7 15

Course: Soup

Cuisine: Mexican

Yield: servings

Calories: 137cal

Author: Melissa

Cost: $15

Materials

1 lb. beef stew meat
1 30 oz. pinto beans , drained
1 15 oz. black beans , drained
1 28 oz. crushed tomatoes
1 cup beef broth
1 small green pepper - sliced
1 small red pepper - sliced
1 small onion - sliced/ sweet vidalia
1 cup water
2 tsp. cumin
1 teaspoon garlic salt
1 tsp. black pepper
1 tsp. onion powder

Suggested Toppings

crisp tortilla strips
sour cream
fresh cilantro
shredded cheese - Mexican blend
cubed avocado
cubed tomato
sliced black olives

Instructions

Combine everything in a slow cooker
Place on high for about 6-8 hours or until beef is tender and can be pulled apart with a fork

Notes

Can I Make Slow Cooker Fajita Soup ahead of time?

Yes. You can make this soup a few days in advance. Just heat up on the stovetop with a lid on until warmed through

Can I Cook this on the Stove Top?

Yes! If you are in a hurry, cook this soup in a large covered pot on the stove. Bring soup to a boil, then turn it down to a simmer. Cook for about 2 hours or until meat is tender

How long will this Fajita Soup last in the fridge?

Beef fajita soup will last up to 5 days, covered in the refrigerator

Tips and Tricks for making this soup:

If you don't have pinto beans then try kidney beans, navy beans, black beans, or great northern beans
great substitutes for black beans or pinto beans, or kidney beans
cook until the beef pulls apart with a fork
serve with your favorite taco toppings like - sliced olives, sour cream, tortilla strips, shredded cheese, fresh cilantro, tomatoes, onions, and more
Take an even easier approach and buy pre-sliced frozen vegetables

nutrition facts are only an etimate

Nutrition