January is National Soup Month; it’s a great time to serve a warming new soup. Slow Cooker Fajita Soup is not only warming, but it is spicy and delicious. This soup contains all of the elements of a good Mexican fajita dinner- beef, peppers, onions, spicy seasoning, as well as rice and beans. Fresh flour tortillas make a good accompaniment, as well as stir-ins like tortilla chips, shredded cheese, lime wedges, guacamole or avocados, salsa, and sour cream.

Slow Cooker Fajita Soup is actually better the next day because the flavors are allowed to blend. If you can’t find salt free fajita seasoning, you can easily make your own. A favorite recipe for this seasoning is included below.

16 Servings

1 1/2 pounds top sirloin steaks, trimmed of fat and cubed
2 tablespoons salt free fajita seasoning

1 large onion, quartered and sliced
1 green bell pepper, cored, quartered, and sliced
1 red bell pepper, cored, quartered and sliced
1 to 6 jalapeno peppers, cored and sliced
2 4 oz. cans chopped green chilies
1 14 oz. can diced tomatoes and green chilies
2 10 3/4 ounce can condensed cream of chicken soup
8 cups beef broth

1 cup rice
1 15 oz. can pinto beans, rinsed and drained

Stir-ins
tortilla chips
shredded cheese
lime wedge
guacamole
salsa
sour cream

1. Toss the beef with the seasoning and place it in the bottom of an 8-quart slow cooker.
2. Stir in the onions, peppers, green chilies, diced tomatoes and green chilies, cream of chicken soup, and beef broth; stir.
3. Cover, set the slow cooker to low, and cook 4-6 hours or until the beef is tender. Add the rice and beans during the last hour.
4. Have each guest stir in their choice of condiments.

Amount Per Serving
Calories 190 Calories from Fat 47
Percent Total Calories From: Fat 25% Protein 31% Carb. 44%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 32 mg
Sodium 1074 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 15 g

Vitamin A 23% Vitamin C 45% Calcium 0% Iron 17%

Salt Free Fajita Seasoning

2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon whole oregano
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon crushed chipotle pepper
1 teaspoon cayenne
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Mix all ingredients in a bullet blender; process until well mixed and finely ground. Store in an airtight container.