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Slow Cooker Beef Fajita Soup with Roasted Peppers

Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from oven, let cool a few minutes. Pinch off the blackened skins and chop into pieces.
  3. In a saute pan, heat the olive oil and stir in the onion. Cook until translucent about 6-7 minutes.
  4. Stir in the garlic and chipotles in adobo. Add the ground beef to the pan. Brown for several minutes, breaking apart as it cooks.
  5. Transfer the mixture to the crock pot.
  6. Add the cumin, oregano, chili powder, and paprika to the crock pot.
  7. 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.
  8. Cook on high for 4-5 hours or on low for 8-9 hours.
  9. Prepare a serving of rice for each bowl and ladle the soup over the rice. Stir and garnish with all the fixin's!