Spicy Fajita Soup
Votes: 2
Time: 5 hours 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A wonderful Mexican-style vegetable soup, warming with its rich and spicy flavor. You'll need onions, bell peppers, tomatoes canned in their own juices, and frozen corn. Simmer them in chicken broth, adding spices, including chipotle peppers, which will impart not only a moderate heat but also a slightly smoky flavor. Ladle the finished soup into bowls, sprinkle with cheese, and pop in the oven for a couple of minutes to melt and crisp up. Serve the soup, like a Mexican fajita, with crispy tortillas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium onions, chopped
- 2 sweet green peppers, stemmed, seeded and cut into strips
- 0.5 cup frozen corn, defrosted
- 1 can (400 g) of canned tomatoes, diced
- 1 tbsp chopped garlic
- 2 tbsp. chili powder, divide
- 1 chipotle pepper in adobo sauce, chopped
- 1 liter of chicken broth
- 2 cups canola oil for frying
- 12 corn tortillas, cut into 8 pieces
- 1 cup Monterey Jack or Cheddar cheese, grated
- 2 green onions, chopped
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Recipes with similar ingredients: onions, sweet pepper, corn, tomatoes, garlic, chili seasoning, chipotle peppers in adobo sauce, bouillon, tortilla, Monterey Jack cheese, green onions
Cooking the dish according to the recipe:
- Place the onion, bell pepper, corn, tomatoes, garlic, 1 tablespoon chili powder, chipotle pepper, and broth in a slow cooker (multicooker). Season with salt and pepper to taste. Cook on low for 4-6 hours.
- Heat vegetable oil in a deep skillet over medium heat to 185°C (355°F). Fry the tortilla pieces until crisp and golden brown, 1-2 minutes. Transfer to a paper towel to drain, then immediately season with salt and sprinkle with the remaining 1 tablespoon of chili powder.
- Preheat oven to grill mode.
- Ladle the soup into ovenproof bowls and top with 2 tablespoons of grated cheese. Place the bowls on a baking sheet and broil under the broiler for 1-2 minutes, until the cheese is golden brown and bubbly. Sprinkle with green onions and serve.
Categories:
recipe / Multicooker / Soups / Thick soups and stews / Vegetable soups / / Mexican cuisine / Tex-Mex / Sandra Lee
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