| Level: | Easy |
| Total: | 5 hr 15 min |
| Prep: | 15 min |
| Cook: | 5 hr |
| 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
Instructions
- In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
- 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. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
- Preheat the broiler.
- (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.
Nutrition Facts
| 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 |
Reviews
Giving this 4 stars because although it was very good, it was better the second time I made it with a couple modifications. It’s good as is, but also a great base if you want to mix it up a little.
The recipe was super simple to prep and toss in the slow cooked! I added cooked shredded chicken for an extra “something”, but it was still “ehh” when it came time to eat dinner… cannot figure out what it’s missing!
Absolutely fantastic! I changed it a little bit and put a whole can of corn and a whole can of black beans. Will be making this again in the future for sure!
Very good and simple. I made it on the stove top. Added lime juice and a chicken breast which I shredded before serving.
Loved this! I beefed it up for my husband by adding a little cayenne pepper and 1 pound of spicy italian sausage. This recipe has been approved and saved. 🙂
It was an easy recipe to make. A little too spicy for me even tho I reduced the chili powder. I didn’t use a whole Tablespoon in my soup. Next time I would put some chicken in it. Thanks Sandra.
i thought it was too easy to taste good but it certainly did taste wonderful! i added soy chorizo (cooked) to it and didn’t have chipotle (but the chorizo gave it heat). i didn’t bother melting the cheese, just sprinkled some onto the hot soup with a dollop of light sour cream. i loved it. super healthy, super easy. the onions were a little too raw though, i might cook them before adding them to the pot next time.
VERY easy, VERY tasty, VERY healthy for a vegetarian dish. I’ll double next time for extras. The chips were great too! Most of the vegetables were from my garden. I used 1/2 c. canned corn (no salt added and a few pickled Jalapenos because I didn’t have any Chipotle or Ancho sauce.
Spicy! Besides the spice it was pretty boring. Could have used some shredded chicken. . .
I was looking of a meat-free crock-pot recipe… found this and LOVED IT! I try to use organic ingredients so for this I used a bag of frozen organic “Southwestern” veggies. The bag of organic veggies was under $3, which was a major bargain! I cooked it all day on low in an old crock-pot and it was just perfect!