SPICY ROASTED TORTILLA SOUP - FINISH RECIPE

Spicy Roasted Tortilla Soup - Finish Recipe image

Number Of Ingredients 12

3 tablespoon Olive Oil
1 1/4 teaspoon Oregano
1 teaspoon Cumin
5 cups Water
1 Butternut Squash, peeled, halved, seeded and cut into cubes
3/4 pound Red-skinned potatoes, peeled, cut into cubes
1 teaspoon Salt
1 can Chickpeas, undrained
1/4 pound Green Beans, trimmed, cut into 1 inch pieces
1 cup Corn Kernels
1/3 cup Cilantro, chopped, packed
7 Tortillas, Corn

Steps:

Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano and cumin. Cook until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and salt; bring soup to boil. Reduce heat to medium, cover and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro, check seasoning.
Toas tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Keep warm.
Ladle soup into bowls. Serve with lime wedges and warm tortillas.