Spicy Fajita Soup

Ingredients

• 14 ounce canned tomatoes diced canned
• 2 cups canola oil for frying
• 1 quart chicken broth 
• 2 tablespoons chile powder divided
• 1  chipotle pepper in adobo sauce chopped for creamy mexican dip (reserve adobe )
• 12  corn tortillas cut into eighths
• 0.5 cup regular corn frozen thawed
• 1 tablespoon garlic chopped
• 2  pasilla peppers green cored seeded sliced into strips
• 4 servings kosher salt and pepper black freshly ground
• 1 cup monterrey jack cheese shredded
• 2  scallions sliced
• 2 medium onions yellow sliced

Equipment

• bowl
• frying pan
• ladle
• broiler
• slow cooker

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.)
5. Preheat the broiler.
6. (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.)
7. Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes.
8. Garnish with scallions and serve.