We’re in the middle of a crazy cold front and all I want is soup! I used to make this fajita soup all the time, but somehow I forgot about it over the last couple of years. This has all of those awesome fajita flavors but it’s even more comforting because it’s in soup-form. I’m “souper” excited to bring it back into our meal rotation because it’s amazingly delicious and amazingly easy!
Can we pause to admire how beautiful these colorful bell peppers are? They make my heart so happy!
To make my fajita soup, I definitely recommend using a Dutch oven. If you don’t have one, a big pot is fine, too (but you should really still get a Dutch oven).
Heat some olive oil and cook the bell peppers and onion for about 5 minutes, stirring with a wooden spoon every 30-60 seconds. The veggies don’t need to be completely cooked, just let them soften a bit. After that, add some minced garlic to the Dutch oven and cook for another minute.
Stir in all of the remaining ingredients (seasoning, beans, diced tomatoes, and broth) and turn the heat to high. Once the contents start boiling, turn the heat to low and let it simmer for 30 minutes. When your soup is done, you’ll be able to easily bite through the veggies and all of the flavors will be totally fused together.
Although we are definitely a meat-eating family, I think this soup tastes wonderful without it. Feel free to add some chicken if you like!
Spoon your soup into bowls, sprinkle a little cheese on top, and serve with a handful of tortilla chips. Enjoy!
I’ve been craving fajita soup every day and I can’t wait to make it again! I hope your family loves it as much as mine!
These yummy recipes will warm you up on a cold day, too: vegetable soup, sweet potato kale soup, and three bean chili!
Talk to you soon!
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- 4 bell peppers
- 1 onion
- 3 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp chili powder
- 1/2 tsp cayenne powder
- 2 cans black beans
- 2 cans diced tomatoes
- 8 cups vegetable broth
- shredded cheese
- tortilla chips
Ingredients
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- Heat the olive oil on medium and cook the bell peppers and onion for about 5 minutes, stirring with a wooden spoon every 30-60 seconds. The veggies don't need to be completely cooked, just let them soften a bit.
- After that, add the minced garlic to the Dutch oven and cook for another minute.
- Stir in all of the remaining ingredients (beans, diced tomatoes, broth, and seasoning) and turn the heat to high. Once the contents start boiling, turn the heat to low, cover it, and let it simmer for 30 minutes.
- Spoon your soup into bowls, sprinkle a little cheese on top, and serve with a handful of tortilla chips. Enjoy!