Forktionary

Beef Fajita Soup Recipe

Warm up with this sizzling Beef Fajita Soup! A hearty and flavorful recipe that's perfect for a chilly evening or a family gathering. This recipe features tender beef, vibrant vegetables, and zesty spices, all simmered to perfection in a rich broth. Get ready for a taste explosion that will leave everyone wanting more!

Prep Time 20 mins
Cook Time 70 mins
Calories 536.9 kcal
Protein 22g
Rating 5.0 (5 Reviews)
Beef Fajita Soup 126

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Fajita Soup

  • 1.5 lbs thinly sliced beef sirloin
  • 0 Safflower Oil
  • 1 large onion
  • 2 cloves minced garlic
  • 0 Fajita Seasoning Mix
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0 Diced Tomatoes
  • 0 Black Beans
  • 0 Pinto Beans
  • 6 cups beef broth
  • 1 red bell pepper
  • 0 Jalapeno Peppers
  • 0 Spinach
  • 0 Salt
  • 1 (15 ounce) can corn
  • 1/2 cup fresh cilantro
  • 0 Water
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 green bell pepper
  • 1 (15 ounce) can kidney beans
  • sliced avocado (for garnish)
  • pico de gallo (for garnish)
  • lime wedges (for garnish)
  • shredded Monterey Jack cheese (for garnish)
  • cooked rice (optional, for serving)

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How to Make Beef Fajita Soup

  1. Dice 1 large onion and cook in 2 tablespoons of olive oil over medium heat until light brown (about 5-7 minutes).
  2. Add 2 cloves of minced garlic and cook for 1 minute more until fragrant.
  3. Add 1.5 lbs of thinly sliced beef sirloin (or your preferred cut), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional).
  4. Brown the beef, breaking it up with a spoon, for about 8-10 minutes.
  5. Add 28 oz (1 large can) of crushed tomatoes and cook until most of the juice has evaporated (about 5-7 minutes).
  6. Pour in 6 cups of beef broth.
  7. Bring to a simmer, reduce heat, and cook until the beef is almost tender (about 20-25 minutes).
  8. Add 1 green bell pepper (sliced), 1 red bell pepper (sliced), 1 (15 ounce) can of corn, drained, and 1 (15 ounce) can of kidney beans, rinsed and drained.
  9. Simmer for 15 more minutes, or until all vegetables are tender-crisp.
  10. Stir in 1/2 cup of chopped fresh cilantro.
  11. Cook for another 5 minutes.
  12. Garnish with sliced avocado, extra cilantro, pico de gallo, lime wedges, and/or shredded Monterey Jack cheese.
  13. Serve with cooked rice (optional).

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

16g

Fat

90g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Mexican Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Main Dish Soups Stews Beans Beef Mexican Easy Beginner Cook Holiday Event Winter Crock Pot Slow Cooker Stove Top Dietary One Dish Meal Gluten Free Seasonal Comfort Food Black Beans Egg Free Free Of Something Meat Taste Mood Equipment Number Of Servings 4 Hours Or Less