Hearty Fajita Steak Soup

Hearty Fajita Steak Soup

Adapted from Lindsay Cotter
Total Time: 25 minutes
Yield: 6-8 servings

This hearty soup was inspired by the mexican flavored, Steak Fajita's you see sizzling in the local restaurants. It's packed with flavor and healthy ingredients but it's, gluten free, sugar free, dairy free. It is packed with protein and vegetables for a healthy and hearty delicious soup. It is easy to put together in a hurry and makes a large batch for leftovers if you are a small family. It could also be adapted to be meatless. Would be great with quinoa too 🙂


  • 12 ounce steak ( or chicken 🙂
  • 1 teaspoon minced garlic or 3 cloves
  • 1 Tablespoon olive oil
  • 1 cup thick chunky salsa 
  • 1 10 ounce can diced tomatoes with green chili or canned diced tomatoes & a can of green chillies
  • 1 medium head cauliflower, chopped fine or riced 
  • 1 whole onion, sliced.
  • 1 bell pepper, diced
  • ½ teaspoon ground cumin
  • pinch of chili powder ( more if you like spicy)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 cup chicken chicken stock
  • 1 bunch fresh (torn) cilantro
  • 1 jalapeno, sliced. (optional)
  • avocado slices and optional peppercorns to garnish


  • Heat a large stock pot to medium.
  • Add oil and garlic
  • Add steak meat (or stew meat) and brown.
  • Once meat is browned, let rest for 1-2 minutes.  
  • Slice meat in strips
  • Add the vegetables (cauliflower rice and bell pepper) to the pot and sauté for 2 minutes on medium.
  • Add the sliced steak meat back into the pot along with salsa, tomatoes, spices, and broth. Mix together.
  • Cover with lid and set to medium-low for 30 – 35 min or until meat and vegetables are cooked seasoned well with the broth.
  • Taste and adjust if needed.
  • Serve and garnish with cilantro, jalapeño, avocado
  • This soup does freeze well.