Fajita Soup

I love fajitas. My favorite is a combo of chicken, steak and shrimp. I knew when I made this soup it would have to be steak, only because IT Guy won't eat shrimp and sometimes I overload him on chicken so I left it out of this recipe. But it would be easy to add chicken and/or shrimp to this or make it strictly chicken. That would be good, too! This is incredibly easy to make and incredibly tasty!!!

Fajita Soup



1 1/2 - 2 pounds sirloin steak ~ diced into bite sized pieces
1 red bell pepper ~ large dice
1 green bell pepper ~ large dice
1 medium onion ~ large dice
1 15-ounce can diced tomatoes
1 15-ounce can beans (I used Pinto)
1 package fajita mix
1 32-ounce container beef broth
Salt and pepper to taste

In a large dutch oven, saute the bell peppers and onion in a little olive oil for about 10 minutes. Remove to a bowl.

Add a little bit more olive oil to the dutch oven, then add the chopped steak and cook until no longer pink.

Add the sauteed veggies back into the pan, along with the rest of the ingredients.

Bring to a boil then turn down the heat and simmer for an hour.

Serve with warmed flour tortillas.

 

The goods.

 

Saute the diced veggies for a 

bit then remove from the pan.

 

Add the meat and cook 

until no longer pink.

 

Add the cooked veggies, 

broth, beans, tomatoes, 

fajita mix and salt and 

pepper to the pan. 

Stir to combine.

 

Allow to simmer for an hour or so.

 

Serve with warmed flour tortillas. 

Add some cheese and sour cream 

for a yummy touch!