Fajita Soup A delicious Mexican soup with fajita ingredients in a bowl of slightly spicy broth and noodles. This fajita soup recipe is super easy, and it comes together in 20 minutes in one pot!
When I planned dinner last night, I prepared fajitas. Then, I realized I don’t have tortillas! Yes, that happens to me too, but since I cut out all the ingredients, I switched it up and made fajita soup instead. What is fajita soup you may ask? Fajita Soup combines all your favorite fajita goodness in a bowl of slightly spicy broth. And what makes it even better is that this delicious fajita soup recipe takes less than 20 minutes to make and one pan.
Jump:
I love soup when it’s cold outside and even when it’s not. Today, I had that soup-loving feeling. But, I wanted to make something quick and easy that would be loved. Luckily, I hit a home run.
Ingredients for Fajita Soup
Believe it or not, I used pre-chopped exact ingredients for the fajitas:
- Portobello Mushrooms:
- White Onion:
- Yellow Chilli: Yellow pepper tastes similar to red bell pepper but is bright yellow.
- Red Chilli Bell: Red bell peppers are sweet and impart a beautiful red color.
- Orange Bell Pepper: Like red bell peppers, orange bell peppers add beautiful color.
- Jalapenos: Deseeded and deveined jalapenos give the soup a slightly spicy flavor.
- Garlic: I like to use fresh garlic cloves whenever possible
- Rotel Tomatoes: Rotel tomatoes Coming in different varieties: original, hatch chile, mild, or Mexican-style with lime and cilantro, so you can choose the flavor you like.
- Organic vegetable broth: I buy a lot of organic vegetable broth from Costco because I use it so often.
- flour: I use oat flour as my thickener.
- Nutrition Facts: Nutritional yeast is a thickener that adds a cheesy flavor to fajita soup recipes.
- Pasta: I chose whole-grain spiral noodles for the fajita soup.
- Fajita Seasoning (Use the homemade version below or your favorite vegan package mix.) I like to make my own spices, so I know their ingredients.
Substituting ingredients for fajita soup
- Choose any type of mushroom.
- Yellow onions are an excellent substitute for white onions in recipes.
- Baby bell peppers are fun to add because they come in different colors.
- Serrano peppers taste similar to jalapenos.
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
- Use canned tomatoes instead of Rotel tomatoes.
- Yondu Substitute vegetable broth mixed with water.
- Choose any type and shape of pasta.
- If you don’t have nutritional yeast, soy sauce often replaces the umami flavor provided by nutritional yeast.
- Make your own fajita seasoning, or choose a packaged variety.
How to Make Fajita Soup
Start with a deep soup pot. The next step is to sauté the garlic, onion, and portobello mushrooms until the onion is translucent and the mushrooms are browned.
Then, add all the chilies and cook for about 5 minutes until the chilies soften.
Once combined with the peppers and mushrooms, onion and garlic, add the Rotel tomatoes and noodles of choice and stir.
Although you can use a store-bought fajita seasoning, I prefer to make my own.
Top with vegetable broth mixed with flour, nutritional yeast and fajita seasoning, and bring to a boil. When boiling, cover and reduce heat to simmer for 15 minutes.
As a result, you have a slightly spicy, delicious fajita soup.
Homemade Fajita Seasoning Mix Ingredients
- Chili Powder: Chili Powder It is a spice blend made with cayenne pepper, often cayenne pepper, as well as spices such as cumin, Mexican oregano, paprika, garlic powder, onion powder, and salt.
- Cumin: cumin Rich and hearty, earthy and warm, with an edge of citrus. Cumin adds instant depth to any dish. Use ground cumin instead of whole cumin in recipes where you want the flavor to spread evenly.
- Paprika: paprika is made from tHe dried pods, ground, ripe fruit pods of less pungent varieties of Capsicum annual species. It has a mild flavor and is valued for its bright red color. It is closely related to the red pepper, which originates from the Capsicum annuum species.
- Coconut Sugar: Regular table sugar has a glycemic index (GI) of 65, while coconut sugar has a GI of 35. This is very close to the GI of sugar naturally found in fruit, which is around 25. Coconut sugar contains iron, zinc, and calcium, which may have many health benefits.
- Garlic Powder: Garlic powder is the dried and finely ground form of garlic.
- Onion Powder: Onion powder is basically dried onion that has been minced. While dry onions are just onion flesh, onion powder can also include dehydrated onion skins and roots. Onion powder is three times stronger than dry onion
- Cayenne: Cayenne Chili is technically a type of chili powder, but jars and bottles labeled “chili powder” are usually made from a mixture of different chilies.
- salty: Adding a small amount of salt enhances the taste of other spices.
Substitute ingredients for fajitas seasoning mix
- Choose a dry package of your favorite fajita seasoning mix.
- Or there are wet marinades in sealed bags available for purchase.
- If you’re following an oil-free plant-based diet, be sure to check dry spice packages as well as wet packages, as many include oil.
Serving suggestions
Although this soup is cooked in one pot, I always like to add some toppings to make it unique. Most of the time, I serve the toppings on the side, so everyone chooses their own favorite toppings.
- Avocado slices
- Extra jalapeño slices
- Square tomato
- Vegan sour cream
- the salsa
- cilantro
- Lime wedges
Recipe FAQs
Aztec or Tortilla Soup is the most popular soup in Mexico.
Fajitas are a combination of Tex-Mex, Texan and Mexican. Fajitas are Americanized Mexican food.
Gazpacho, a cold tomato-based soup, is the most famous soup in Mexico.
advice
- Make this soup in one pot by cooking the ingredients in layers.
- To avoid powders with flour or nutritional yeast, whisk or mix the flour and nutritional yeast into the vegetable broth before adding to the soup.
- Once the flour and nutritional yeast have been added to the soup, allow the broth to thicken by stirring the ingredients before serving.
- Since this is a Tex-Mex soup, I recommend serving it with a Southwestern salad and cornbread.
- This fajita soup recipe stays fresh in the fridge for up to five days.
If you’re ever looking for a new way to eat fajitas, make fajita soup. Not only will this soup warm you from the inside, it’s like eating fajitas without the tortillas. Mmm good!
Soup lovers…enjoy these vegan soups
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📖 Recipe
Fajita Soup
Fajita soup is a delicious Mexican soup with fajita ingredients in a bowl of slightly spicy broth and noodles. Now, this is how to eat fajitas… with a spoon. And it’s done in 20 minutes in one pot!
material
Fajita Seasoning (1 package store-bought or homemade)
instructions
Saute the garlic, onions and mushrooms until the onions are translucent and brown.
Add all the peppers and fry with the mushrooms, onion and garlic for a few minutes until soft.
Then add the pasta and Rotel tomatoes.
Stir to combine.
Add the fajita seasoning and vegetable broth mixed with flour and nutritional yeast.
Bring to a boil, cover and reduce heat.
Simmer for 15 minutes.
Ladle into bowls and serve with optional garnishes.
Comment
- Make this soup in one pot by cooking the ingredients in layers.
- To avoid powders with flour or nutritional yeast, whisk or mix the flour and nutritional yeast into the vegetable broth before adding to the soup.
- Once the flour and nutritional yeast have been added to the soup, allow the broth to thicken by stirring the ingredients before serving.
- Use gluten-free pasta for a gluten-free alternative.
- Since this is a Tex-Mex soup, I recommend serving it with a Southwestern salad and cornbread.
- This fajita soup recipe stays fresh in the fridge for up to five days.
nutrition
Worship: 6gCalories: 200kcalSugars: 42gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fats: 0.5gMonounsaturated fats: 0.2gTrans fats: 0.002gSodium: 363mgPotassium: 487mgFiber: 4gSugar: 8gVitamin A: 1600IUVitamin C: 73mgCalcium: 47mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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