Spicy Fajita Soup

• 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

1. In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth.
2. Season with and salt and pepper, to taste.
3. Cook on low for 4 to 6 hours.
4. 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.
5. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder.
6. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
7. Preheat the broiler.
8. (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
9. Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese.
10. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.)
11. Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes.
12. Garnish with scallions and serve.

yellow onions, green peppers, frozen corn, tomatoes, garlic, chile powder, pepper, chicken broth, kosher salt, canola oil, corn tortillas, cheese, scallions

Taken from www.foodnetwork.com/recipes/sandra-lee/spicy-fajita-soup-recipe.html (may not work)