Spicy Fajita Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 926
- Total Fat
- 70
- Saturated Fat
- 11
- Carbohydrates
- 61
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 21
- Cholesterol
- 32
- Sodium
- 1531
- Total: 5 hr 15 min
- Prep: 15 min
- Cook: 5 hr
Ingredients
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
Directions
- 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.