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Spicy Fajita Soup

  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 15 min
  • Cook: 5 hr
  • Yield: 4 servings
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2 medium yellow onions, sliced

2 green peppers, cored, seeded, and sliced into strips

1/2 cup frozen corn, thawed

1 (14-ounce) can diced tomatoes

1 tablespoon chopped garlic

2 tablespoons chile powder, divided

1 chipotle pepper in adobo sauce, chopped (reserve adobe for Creamy Mexican Dip)

1 quart chicken broth

Kosher salt and freshly ground black pepper

2 cups canola oil, for frying

12 corn tortillas, cut into eighths

1 cup Monterey Jack cheese, shredded

2 scallions, sliced


  1. 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.
  2. 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.)
  3. Preheat the broiler.
  4. (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.
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