Beef Fajita Soup
Go south of the border with one of our favorite slow cooker soup recipes. This tasty beef fajita soup is one of the best slow cooker recipes we've found, and it makes a great appetizer to any Mexican-themed meal.
Cooking Time8 hr 40 min
Cooking MethodSlow Cooker
Ingredients
- 1 pound boneless beef stew meat, trimmed of fat and cut into 1/2-inch cubes
- 1 can (14.5-ounce) beef broth
- 2 cups water
- 16 ounces package frozen fajita-style vegetables, thawed
- 1 can (14.5-ounce) Mexican-style thick and chunky tomato sauce
- 1 can (14.5-ounce) pinto beans, rinsed and drained
- 2 teaspoons ground cumin
- 1 can (15-ounce) black beans, rinsed and drained
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic pepper
- sour cream
- avocado, chopped
- Monterey Jack or Cheddar cheese, shredded
Instructions
- In a 3.5-quart electric slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin.
- Cover and cook on the low heat setting 8 to 8.5 hours, or until the beef is tender.
- Stir in the black beans, seasoned salt, and garlic pepper.
- Heat covered for 10 more minutes.
- Serve topped with sour cream, avocado, and cheese.
