Fajita Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 222.6
- Total Fat: 9.3 g
- Cholesterol: 72.9 mg
- Sodium: 1,102.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.0 g
- Protein: 27.3 g
View full nutritional breakdown of Fajita Soup calories by ingredient
Introduction
I started to make fajitas, but the weather was cold--it ended up being soup/stew. I started to make fajitas, but the weather was cold--it ended up being soup/stew.Number of Servings: 16
Ingredients
-
4 lbs beef brisket in fajita marinade
4 cups (1 package) of organic beef broth
6 ounces of cream cheese
1/2 cup pickled jalapeno pepper 'juice'
9 TBS Provident Pantry carrot dices
1 yellow onion, diced
1 stalk celery (large), thinly sliced
1 cup salsa
1 can Rotel (diced tomatoes and peppers)
Tips
Your prep time will drop considerably if you use pre-cut/seasoned fajita meat. You will also shave time off the preparation if you use pre-chopped onions and celery.
Serve topped with sour cream and a bit of shredded cheese (not included in nutritional values).
Directions
1. Prepare the meat. I bought whole pieces of brisket, marinating in fajita seasoning from HEB. The night before, I dumped the package--marinade and all--into the Crock-Pot. I let it cook overnight (about 6 hours). In the morning, I took the slabs of meat out of the broth and placed the meat on the cutting board for slicing.
2. I cut the cream cheese into 1-oz chunks and put them into the broth (still in the Crock-Pot) to soften.
3. I cut up the meat and then used a hand-blender to blend the cream cheese.
4. When the cream cheese had been blended, I added the carrot dices to the broth so that they began to soften.
5. Stir in the jalapeno juice.
6. I added the meat back to the broth and put the Crock-Pot back on Medium.
7. I chopped the onion and browned it in a little coconut oil, then added the thinly-sliced celery. I let the celery heat, then turned off the fire and put the lid on the skillet.
8. I added the salsa and Rotel to the meat/broth mixture, and then transferred the onion/celery mixture to the Crock-Pot, stirring well.
9. I kept the soup/stew mixture to cooking until the carrots were fully rehydrated and the fajita flavors had blended well. In this case, I let the soup/stew simmer for several hours--the time from about noon, when it all came together, until dinner time.
Serving Size: Makes 16 1-cup servings, 6.9 nC each
2. I cut the cream cheese into 1-oz chunks and put them into the broth (still in the Crock-Pot) to soften.
3. I cut up the meat and then used a hand-blender to blend the cream cheese.
4. When the cream cheese had been blended, I added the carrot dices to the broth so that they began to soften.
5. Stir in the jalapeno juice.
6. I added the meat back to the broth and put the Crock-Pot back on Medium.
7. I chopped the onion and browned it in a little coconut oil, then added the thinly-sliced celery. I let the celery heat, then turned off the fire and put the lid on the skillet.
8. I added the salsa and Rotel to the meat/broth mixture, and then transferred the onion/celery mixture to the Crock-Pot, stirring well.
9. I kept the soup/stew mixture to cooking until the carrots were fully rehydrated and the fajita flavors had blended well. In this case, I let the soup/stew simmer for several hours--the time from about noon, when it all came together, until dinner time.
Serving Size: Makes 16 1-cup servings, 6.9 nC each