Mexican Vegetable Tortilla Soup

Name: Mexican Vegetable Tortilla Soup
Yield: makes 8 servings
Ingredients: 2 pounds (about 10) large plum (Roma) tomatoes; 2 medium onions, peeled and halved (about 1 pound); One 1 1/2-pound butternut squash, peeled, halved, seeded, and cut into 1/2-inch cubes; 3/4 pound red-skinned potatoes, scrubbed and cut into 1/2-inch cubes; 1 teaspoon kosher salt; 2 teaspoons olive oil; 4 large garlic cloves, unpeeled; One 3-inch cinnamon stick; 6 black peppercorns; 1 large jalapeño; Two 5 1/2-inch corn tortillas cut in half; 1 teaspoon chipotle chile powder (see Note); 1 1/2 teaspoons dried oregano; 1 teaspoon ground cumin; One 15 to 16-ounce can chickpeas (garbanzo beans), undrained; 1/4 pound green beans, trimmed and cut into 1-inch pieces; 1 cup whole corn kernels, fresh or frozen; Salt and freshly ground black pepper to taste; 1/3 cup chopped fresh cilantro

December 9, 2011

This updated classic soup of Mexico is easier to make when you let the convection oven do the cooking. Add a squeeze of fresh lime juice to each bowl when you serve it.

Cooks' Note

Chipotle chile can be purchased as a powder or whole as dried, smoked jalapeño. To make your own chipotle chile powder, remove the seeds from the dried chile and pulverize it in a spice mill or coffee grinder.

Recipe notes

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