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. 

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)

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.

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).

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 %