Spicy Fajita Soup

I had leftovers when I fixed fajitas made with beef, chicken and shrimp. The next day, I removed the shrimp and put the rest of the fajita mixture in my slow cooker. I covered it with water, added some chicken bouillon and another tablespoon of chili powder, and simmered it on low for 4-5 hours. I added some cooked tortellini and the leftover shrimp and cooked it until it was warmed through. This made a wonderful spicy soup my husband and I loved. —Amy Kauffman, Savanna, Illinois