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Title: Tortilla Soup W/tomatoes & Smoked Turkey
Categories: Soup
Yield: 6 Servings
| 1 1/2 | tb | Olive oil |
| 1 1/2 | c | Onion; chopped |
| 1 | tb | Plus 2 tspn minced garlic |
| 1 | cn | 28-oz. Italian plum tomatoes drained, chopped |
| 2 1/4 | ts | Dried oregano |
| 1 1/2 | ts | Ground cumin |
| 1/4 | ts | Dried red pepper flakes |
| 6 | c | Canned vegetable broth |
| 1 | c | Carrots; thinly sliced |
| 1/2 | c | Red bell pepper; cubed |
| 1/2 | c | Yellow bell pepper; cubed |
| 1/2 | c | Celery; cubed |
| 1 1/2 | c | Zucchini; thinly sliced |
| 3/4 | lb | Smoked turkey breast; thinly sliced, cut into matchstick siz |
| Salt | ||
| Pepper | ||
| Nonstick cooking spray | ||
| 7 | Corn tortillas (6" diameter) cut into 1/4" wide strips | |
| 1/2 | c | Fresh cilantro leaves; packed |
| 1 | tb | Lemon peel; grated |
| 1 | c | Monterey Jack cheese; grated |
| 3/4 | c | Sunflower seeds; shelled |
| 1 | Lemon; cut into wedges |
Heat oil in heavy lg. dutch oven over med-high heat. Add onion; saute until tender, about 4 mins. Add 1 tbsp garlic; saute 1 min. Stir in tomatoes, oregano, cumin, and dried red pepper. Simmer until thick, stirring often, about 10 mins. Puree mixture in processor. Set aside.
Pour broth into dutch oven; bring to simmer over med. heat. Add carrots, bell peppers, and celery; cook until tender, about 6 mins. Add zucchini; cook 3 mins. Add tomato mixture and turkey. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill).
Preheat oven to 350~. Line lg. baking sheet with foil. Spray foil with vegetable oil spray. Arrange tortilla strips on prepared sheet. Bake until crisp and golden, turning once, about 18 mins.
Combine cilantro, lemon peel and 2 tspn minced garlic in bowl. (Tortilla strips and cilantro mixture can be made 4 hrs. ahead. Cover separately and let stand at room temp).
Bring soup to simmer. Serve with tortilla strips, cilantro mixture, cheese, sunflower seeds, and lemon as garnishes.
Source: Bon Appetit, 10/94
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