Recipe courtesy of Sandra Lee
Episode: Slow Cooker
Total:
5 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
5 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.

In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)

Preheat the broiler.

(Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.

More from:

Slow-Cooker Meals

IDEAS YOU'LL LOVE

Kale Soup

Recipe courtesy of Trisha Yearwood

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Split Pea Soup

Recipe courtesy of Milton Polemides

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking