Spicy Soup “Fajita”
by Editorial Staff
A wonderful Mexican-style vegetable soup that warms up with its rich and spicy flavor. For the soup, you need vegetables such as onions, bell peppers, tomatoes canned in their own juice, and frozen corn. Cook them in chicken broth, adding spices, including chipotle pepper, which will give the soup not only a moderate pungency but also a light smoky flavor. Pour the prepared soup into bowls, sprinkle with cheese, and put in the oven for a couple of minutes so that it melts and fries. Serve the soup, like Mexican fajita, with crispy tortillas.
Cook: 5 hours 15 minutes
Servings: 4
Ingredients
- 2 medium onions, chopped
- 2 sweet green peppers, stalks, and seeds, cut into strips
- 0.5 tablespoon. frozen corn, thaw
- 1 can (400g) canned tomatoes, diced
- 1 tbsp chopped garlic
- 2 tbsp chili powder, divide
- 1 chipotle pepper in adobo sauce, chopped
- 1 l. chicken broth
- 2 tablespoon. rapeseed oil for frying
- 12 corn tortillas, cut into 8 pieces
- 1 tablespoon. Monterey Jack or Cheddar cheese, grated
- 2 green onion feathers, chopped
Directions
- In the bowl of a slow cooker (multicooker) put onions, bell peppers, corn, tomatoes, garlic, 1 tbsp chili powder, chipotle, and broth. Season with salt and pepper to taste. Cook on low heat for 4-6 hours.
- In a deep skillet over moderate heat, heat the vegetable oil to 185 ° C. Sear the tortilla pieces until crispy, 1-2 minutes. Place on coarse paper to drain off excess fat, and immediately season with salt and sprinkle with the remaining 1 tbsp chili powder.
- Preheat oven on grill setting.
- Pour soup into ovenproof bowls and sprinkle with 2 tablespoons on top. l. grated cheese. Place the bowls on a baking sheet and place them in the oven under the heating element for 1 to 2 minutes, until the cheese is browned and bubbly. Sprinkle with green onions and serve.
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