Spicy Roasted Vegetable Soup with Toasted Tortillas

Name: Spicy Roasted Vegetable Soup with Toasted Tortillas
Yield: 4 main-course
Ingredients: 2 pounds large plum tomatoes (about 10); 2 medium onions (about 14 ounces), peeled, halved; 1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick; 6 whole black peppercorns; 4 large garlic cloves, unpeeled; 1 large jalapeño chili; 2 5 1/2-inch corn tortillas, cut in half; 2 teaspoons chopped canned chipotle chilies*; 3 tablespoons olive oil; 1 1/4 teaspoons dried oregano; 1 teaspoon ground cumin; 5 cups water; 1 1 1/2-pound butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch cubes; 3/4 pound red-skinned potatoes, peeled, cut into 1/2 to 3/4-inch cubes; 1 teaspoon (or more) salt; 1 15- 16-ounce can garbanzo beans (chickpeas), undrained; 1/4 pound green beans, trimmed, cut into 1-inch pieces; 1 cup corn kernels, cut from 1 large ear (STEP 3) or frozen; 1/3 cup (packed) chopped fresh cilantro; Additional 5 1/2-inch corn tortillas; Lime wedges

By Martha Rose Shulman Photographer Brian Leatart

February 28, 2002

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