Fall is the perfect time to take a normal meal and stir it up in a big pot of soup, capturing the familiar flavors in comforting, immune-boosting broth.
To kick off a weekly Nourishing Soup Series, I’m sharing a recipe that is not only a delicious way to enjoy Mexican food in a wintery way but perfect for this week’s tortilla theme.
This Steak Fajita Soup recipe is one of many where the soup is good, but the toppings make it amazing. I’m learning that serving a variety of fun toppers with a bowl of soup not only enhances the flavor of the soup but also increases the enjoyment of the eaters. It’s fun to add your own toppings; why do you think ice cream bars go over so well?
I am happy to have Plan to Eat back as a fall sponsor, and they have sponsored this soup series – if you’re taking your tablets into the kitchen with all these great recipes, check out the new functionality on PTE. It’s now much easier to drag recipes on tablets into your menu planner (where you’re having soup once a week after last night’s monthly newsletter, right? If you’re not on the list for the KS monthly newsletter, you’ll want to sign up for new content every month, a wrap up of the best stuff you may have missed when life gets busy at the end of each month, and exclusive discount and deals only for subscribers – plus a freebie when you subscribe.)
As usual with my recipes, there are a ton of variations to experiment with, enough that you can practically make the recipe into about a dozen different meals.
I love that Plan to Eat also just made it much easier to add ingredients and notes into your menu planner (and edit them), which is great for people like me who are always fiddling with recipes, cooking outside the box…and changing their mind.
For example, when I ran this recipe through one last test on Monday, I had no beef in the house. Guess what? It’s a pretty doggone good chicken fajita soup too.
|Steak Fajita Soup Recipe (or Chicken Fajita)|
- 4 cloves garlic, crushed
- 2-4 Tbs. tallow, ghee, coconut oil or other fat
- 2 medium onions, 1 diced, 1 sliced
- 1 green pepper, sliced
- 1 red (or other color) pepper, sliced
- 1 Tbs. salt
- 1 tsp. cumin
- 1 tsp. Mexican oregano
- 1 Tbs. taco seasoning
- 2-3 c. cooked beef or chicken
- 15 oz. diced tomatoes with juice
- optional: 2 Tbs. tomato paste or 1 cup tomato sauce
- 2 c. cooked brown rice
- 6 c. beef or chicken stock
Toppings to serve with:
- sour cream
- guacamole or avocado slices
- chopped red onion
- sliced sweet white onion
- shredded cheese
- fresh or pickled jalapenos
- tortilla chips
- squeeze of lime
- fresh cilantro
- Crush your garlic and allow it to sit while you work to activate its health qualities.
- In a large pot, melt the fat over medium heat. Dice one of the onions and add it at this time. The other onion will be sliced and added into the broth, which will have more of a “boiled onion” taste and look more like fajitas because of the long slices. If that’s not your thing, you could dice half or all of the second onion and put it in the saute.
- Slice the two peppers and add them to the saute, over medium heat until limp and/or browned, depending on your preference. Add the garlic, salt, cumin, oregano, and taco seasoning and stir for a minute. Add the cooked beef and stir another minute.
- Pour in all the tomatoes and optional sauce, the rice, the remaining onion, sliced, and the broth. You can use 4 cups broth for a very thick “stoup” or up to 8 cups to stretch the soup further. Eye it up.
- Bring to a boil and it’s ready to serve.
- Choose some of the topping options for the presentation. I like to serve quesadillas to dip with this soup, and a side of homemade refried beans, salsa, guacamole, or Mexican beans and rice is a good fit for this meal. If you’re not yet making homemade whole wheat tortillas, cornbread or tortilla chips are nice sides as well.
I like to make stir fry the day before this recipe and make a double or triple batch of rice; then the soup comes together FAST. You can also leave the rice out and have it as an option to put under the soup. Your guests can choose to remain grain free that way.
* chopped greens
* ½ c. pureed squash or pumpkin (I’ve done it – blends right in, just like I said in the “How to Use a Random Half Cup of Pumpkin” post)
* Use regular oregano instead of Mexican.
* Add more peppers.
* Use raw meat – just slice in thin strips or small chunks and add in with the spices, cooking on high until browned, then add broth.
* Use uncooked rice instead, ½ cup dry, then cook 45 minutes until done.
* Add 2 cups kidney or black beans for more bulk and protein.
Watch each week for a new soup recipe this fall!
We’re linked up at Real Food Wednesday at Kelly the Kitchen Kop; Wow Me Wednesday at Ginger Snap Crafts; Wonderful Wednesday at Ducks ‘n a Row; Allergy Free Wednesday at Tessa The Domestic Diva; Wow Me Wednesday at Ginger Snap Crafts; Wonderful Wednesday at Ducks ‘n a Row; Works for me Wednesday at We are THAT Family!
If you missed the last Monday Mission, click here.
Disclosure: There are affiliate links in this post to Amazon and Tropical Traditions from which I will earn some commission if you make a purchase. The post is sponsored by Plan to Eat See my full disclosure statement here.