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Beef Fajita Soup

Slow Cooker Beef Fajita Soup

Charlotte Hancey
All the flavors that you love from beef fajitas made into an amazingly delicious, easy to make soup! Top it off with avocado, cheddar cheese, sour cream and fresh cilantro. Then dip freshly warmed flour tortillas in for the perfect bite!
4 from 8 votes
Prep Time 25 minutes
Slow Cook 6 hours
Total Time 6 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 8


  • Slow Cooker


  • 1 tablespoon canola or vegetable oil
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 lbs beef stew meat
  • 3 cloves garlic, minced
  • 32 oz low sodium beef broth
  • 1 can (15 oz) diced tomatoes, undrained
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne
  • 2 teaspoons kosher salt
  • freshly ground black pepper, to taste

For Topping and Serving:

  • Shredded cheddar cheese
  • Sour Cream
  • Diced Avocado
  • Fresh Cilantro
  • Flour Tortillas, warmed (for dipping)


  • Heat a large nonstick skillet to medium-high. Add oil then add bell pepper and onion. Cook for 5 minutes or until softened. Push vegetables to the sides of the pan, increase heat a little, then add stew meat. Cook, stirring often, until meat is browned on all sides. Add garlic, stir, and cook for one minute. 
  • Turn off heat and pour meat mixture into a slow cooker. Add beef broth, diced tomatoes, corn, chili powder, cumin, paprika, Cayenne, onion powder, garlic powder, salt, and pepper. Stir to combine. 
  • Cook on high for 3 to 4 hours or low for 6 to 7 hours. Before serving, taste and add more salt if desired. Serve in bowls with warmed tortillas on the side and toppings of choice.


  1. Add 1 can of drained and rinsed black or pinto beans if desired. 
Keyword beef, fajitas, slow cooker, soup, Tex-Mex
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