Slow cooker beef fajita soup

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Charlotte Hancey was in the kitchen making us the perfect chilly weather recipe, slow cooker beef fajita soup! Yum. Try it out, and follow Charlotte for more on IG: @charlotte.shares and her blog: www.charlotteshares.blog

Slow Cooker Beef Fajita Soup

Ingredients:

1 tablespoon canola or vegetable oil 

1 bell pepper, chopped

1 yellow onion, chopped

2 lbs beef stew meat

3 cloves garlic, minced

32 oz low sodium beef broth 

1 can diced tomatoes

2 cups frozen corn kernels

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika 

1/2 teaspoon onion powder 

1/2 teaspoon garlic powder 

1/8 teaspoon cayenne 

2 teaspoons kosher salt

Freshly ground black pepper, to taste

Flour tortillas, warmed (on the side-for dipping)

Topping Ideas:

Cheddar cheese

Sour cream

Avocado

Cilantro

Directions:

Heat a large nonstick skillet to medium-high. Add oil then add bell pepper and onion. Cook for a few minutes until softened. Push vegetables to the sides of the pan, increase heat a little, then add stew meat. Cook, stirring often, until meat is browned on all sides. Add garlic, stir, and cook for one minute. 

Turn off heat and pour meat mixture into a slow cooker. Add beef broth, diced tomatoes, corn, chili powder, cumin, paprika, Cayenne, onion powder, garlic powder, salt, and pepper. Stir to combine. 

Cook on high for 3 to 4 hours or low for 6 to 7 hours. Before serving, taste and add more salt if desired. Serve in bowls with warmed tortillas on the side and toppings of choice.

Note: Add 1 can of black or pinto beans if desired. 

Deena Manzanares
Deena Marie Manzanares is a Utah native, but lived in NYC for a few years while attending the Atlantic Theater Company Acting School. Locally, she has worked as a professional actor for years in both stage and film.

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