Spicy Fajita Soup (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 4 |
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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:
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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