Slow Cooker Short Rib Fajita Soup

Serves: 4-6

Ingredients

3 TBS Extra Virgin Olive Oil, divided
2 Pounds Boneless Beef Short Ribs – trimmed of excess fat cut into bite sized pieces (roughly ½ – ¾’’ cubes)
5 Cups Low Sodium Beef Stock, divided
1 (14.5 oz) Can Fire Roasted Tomatoes, with juices
2 Cups Yellow Onion – peeled & diced (about 2 small onions)
2 Cups Bell Peppers – diced (about 2 peppers)*
4 cloves of Garlic – minced
1 Cup Frozen Corn, defrosted
1 (15.5 oz) Can Black Beans – drained and rinsed
2½ TBS Fajita Seasoning*
2 TBS Masa Harina
Salt and Pepper, to taste

Optional Garnishes: Shredded Pepper Jack, Cilantro, Avocado, Jalapenos, Sour Cream, Lime Juice, Tortilla Strips

Instructions

Brown the ribs: Season the ribs generously with salt and pepper. Heat 1 tablespoon of oil in a large stock pot (or Dutch oven) over medium-high heat until shimmering. Add half of the ribs and cook until browned on all sides, about 6 minutes total. Transfer to the slow cooker and repeat with another tablespoon of oil and remaining ribs, transferring those to the slow cooker when browned as well.

Sauté the onions and peppers: Reduce heat to medium and add another tablespoon of oil to the pot. Add the onions and peppers. Season with a bit of salt and pepper. Sauté until onions are soft and translucent, stirring occasionally, about 5-7 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Add in ¾ cup of stock to deglaze, scraping the brown bits up off the bottom of the pot. Transfer to the slow cooker with the ribs.
Add in 4 cups of stock, tomatoes, corn, black beans and fajita seasoning. Cover and cook on low for 5 ½ hours or until beef is tender.

In a small bowl mix together remaining ¼ cup of stock with masa harina. Mix well and add it to the slow cooker. Stir to combine. Cover and continue to cook on low for an additional 30 minutes.
Taste and adjust for seasoning. Serve with optional garnishes and enjoy!

Notes
1. Make sure you trim the excess fat from your short ribs and cut them into large, bite sized pieces, roughly ½- ¾’’ in size.

2. You can use any kind of canned, diced tomatoes. I’m a big fan of the fire roasted, diced tomatoes, so that is what I used and recommend.

3. If you have access to fresh corn, I would absolutely use that instead of frozen corn. Just cut the kernels from the cob and proceed with the recipe as directed.

4. I used a mix of red and yellow bell peppers, but you can use whatever color peppers you like. You can even add in a diced jalapeno when sauteing the peppers if you like a lot of spice!

5. Make sure you season the ribs and vegetables generously with salt and pepper. Seasoning liberally, and properly, makes the difference between a good soup and a GREAT one.

6. You can absolutely use the Instant Pot for this recipe. Saute the ribs and remove them to a plate, then saute the veggies, deglaze the pot, add back in the ribs and continue with the recipe as instructed.

7. I always recommend making your own seasonings, so I have included the recipe to DIY fajita seasoning in the notes section of the recipe below. However, you can absolutely use store bought seasoning if you would like!

Fajita Seasoning:
1 tsp Cumin
1 tsp Oregano
1 tsp Smoked Paprika
1/2 tsp Chili powder
1/2 tsp Sea Salt
1/4 tsp Ground White Pepper
1/4 tsp Cayenne Pepper

From nospoonnecessary.com