Delicious Recipes

Spicy Fajita Soup

Posted on: 11/02/2015

Spicy Fajita Soup.fw

Prep time: 15 min

Cook time: 5 hr

Yield: 4 servings

Level: Easy


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


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.

Preheat the broiler.

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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