Recipe Information
Level: Easy
Yield: 4 servings
Time Requirements
Total: 5 hr 15 min | Prep: 15 min | Cook: 5 hr
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 926
- Total Fat: 70 g
- Saturated Fat: 11 g
- Carbohydrates: 61 g
- Dietary Fiber: 11 g
- Sugar: 12 g
- Protein: 21 g
- Cholesterol: 32 mg
- Sodium: 1531 mg
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 adobo 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
Instructions
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- Place the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth into the liner of a slow cooker. Season with salt and pepper to taste. Cook on low for 4 to 6 hours.
- Heat the canola oil in a deep skillet over medium heat until it reaches 365 degrees F. Fry the tortilla pieces until golden and crisp, about 1 to 2 minutes. Remove and drain on brown paper, then season immediately with salt and the remaining 1 tablespoon chile powder. (Set aside half the chips for the Creamy Mexican Dip with Spiced Chips.)
- Preheat the broiler.
- Reserve 1 cup of the onion and pepper mixture for the Creamy Mexican Dip with Spiced Chips. Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Save the remaining 1/2 cup cheese for Crispy Steak Sandwiches.) Place the bowls on a sheet pan and broil until the cheese is melted and lightly browned, about 1 to 2 minutes. Garnish with scallions and serve.
