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Sunday, February 9, 2014

Fajita Soup

16 1-cup servings, 6.9 net carbs per serving.
I started to make fajitas, but the weather was cold--it ended up being soup/stew. 


    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)


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.

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).

Nutrition Facts
  Servings Per Recipe: 16
  Serving Size: 1 serving

Amount Per Serving
  Calories 222.6
  Total Fat 9.3 g
      Saturated Fat 4.1 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.9 g
  Cholesterol 72.9 mg
  Sodium 1,102.4 mg
  Potassium 26.1 mg
  Total Carbohydrate 7.9 g
      Dietary Fiber 1.0 g
      Sugars 3.8 g
  Protein 27.3 g

  Vitamin A 67.6 %
  Vitamin B-12 0.8 %
  Vitamin B-6 0.4 %
  Vitamin C 11.1 %
  Vitamin D 0.0 %
  Vitamin E 0.6 %
  Calcium 2.6 %
  Copper 0.1 %
  Folate 0.6 %
  Iron 10.3 %
  Magnesium 0.3 %
  Manganese 0.3 %
  Niacin 0.1 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.2 %
  Riboflavin 1.4 %
  Selenium 0.4 %
  Thiamin 0.2 %
  Zinc 0.4 %

1 comment:

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