Spicy Fajita Soup

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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

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