Spring has been lovely this year with the recent rains and the wildflower blooms. The last few days it’s been particularly windy so I got in the mood to fire up the slow cooker for some soup. This one takes all the great elements of beef fajitas and combines them into a soup. You really can’t go wrong with that! Smoky Adobo chiles combine with roasted peppers and chili spices alongside a medley of beef, rice and beans. To prevent the rice from soaking up all of the stock I just prepare the rice separately for each bowl and mix it into the soup at the end. I love roasted peppers and I thought they brought the perfect fajita flavor to the soup. After cooking for 8+ hours, all the ingredients became fall apart tender and delicious! You can garnish this soup with nearly anything that works on fajitas–chopped green onion, cheese, sour cream, sliced avocado, jalapeno slices, cilantro…you name it!
Slow Cooker Beef Fajita Soup with Roasted Peppers
- 1 yellow onion chopped
- 2 tbsp olive oil
- 2 red peppers broiled with skins removed, chopped
- 2 yellow peppers broiled with skins removed, chopped
- 4 cloves garlic minced
- 1 lb ground beef crumbled
- 3 chipotles in adobo chopped
- 1 tbsp oregano
- 1 tbsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 1.5 cups sweet corn
- 30 oz black beans washed and drained
- 15 oz pinto beans washed and drained
- 30 oz tomato sauce
- 4 oz canned diced green chile
- 8 cups chicken stock
- 8 servings rice cooked
- salt and pepper to taste
- An assortment of garnishes are optional: sliced avocado cheddar cheese, sour cream, green onion, sliced jalapeno, cilantro, lime wedges
Set the oven to broil setting and cut the peppers and place cut side down on a baking sheet. Broil for about 7-10 minutes until the skins are blackened.
Remove from oven, let cool a few minutes. Pinch off the blackened skins and chop into pieces.
In a saute pan, heat the olive oil and stir in the onion. Cook until translucent about 6-7 minutes.
Stir in the garlic and chipotles in adobo. Add the ground beef to the pan. Brown for several minutes, breaking apart as it cooks.
Transfer the mixture to the crock pot.
Add the cumin, oregano, chili powder, and paprika to the crock pot.
Add the tomato sauce, diced green chili, roasted peppers, corn, black beans, pinto beans, and chicken stock into the crock pot. Season with salt and pepper.
Cook on high for 4-5 hours or on low for 8-9 hours.
Prepare a serving of rice for each bowl and ladle the soup over the rice. Stir and garnish with all the fixin's!