Spicy Fajita Soup Recipe

Name: Spicy Fajita Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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.

1549

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Fajita Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Fajita Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions