Spicy soup "Fajita" - Detailed recipes with photos.

Fine Mexican style vegetable soup that warms you up rich and spicy taste. For the soup you will need vegetables such as onions, sweet peppers, tomatoes, canned in their own juice, and frozen corn. Cook them in chicken broth by adding spices, including chipotle pepper, which will give the soup not only moderate hotness, but also a light smoked note. Ready soup pour into bowls, sprinkle with cheese and set for a couple of minutes in the oven so that it melts and fries. Serve soup like Mexican fajita with crispy tortilla. Share with friends: Time: 5 hours one 5 minutes. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 medium onions, chopped
2 sweet green peppers, peeled stalks and seeds and stripped
0.5 tbsp. frozen corn defrost
1 can (400 gr.) Canned tomatoes, chopped cubes
1 tbsp. l chopped garlic
2 tbsp. l chili powder, split
1 chopped hot pepper in adobo sauce, chopped
1 liter chicken broth
2 tbsp. canola oil for frying
12 corn tortillas, cut into 8 pieces
1 tbsp. cheese Monterey Jack or Cheddar, grated
2 chopped green onions

Recipes with similar ingredients: onions, sweet peppers, corn, tomatoes, garlic, chili seasoning, chipotle pepper in sauce adobo, broth, tortilla, Monterey jack cheese, green onions

Recipe preparation:

In the bowl of the slow cooker (multicooker) put onions, sweet pepper, corn, tomatoes, garlic, 1 tbsp. l chili powder chipotle pepper and broth. Salt and pepper to taste. Cook with weak heating for 4-6 hours.
In a deep frying pan over medium heat, heat the vegetable oil to a temperature of 185 ° C. Fry the tortilla slices until crispy golden crust, 1-2 minutes. Put on coarse paper to drain excess fat, and immediately salt and sprinkle with the remaining 1 tbsp. l chili powder.
Preheat the oven in grill mode.
Pour the soup into heat-resistant bowls and sprinkle on top of 2 tbsp. l grated cheese. Place the bowls on a baking sheet and place it in the oven under the heating element for 1-2 minutes, until the cheese is browned and won’t bubble up. Sprinkle with green onions and serve.