Tortilla soup with tomatoes and smoked turkey - bon appet

6 servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil
1½ cup Chopped onion
1 tablespoon Plus 2 t minced garlic
1 can (28-oz) Italian plum tomatoes, drained, chopped
2¼ teaspoon Dried oregano
1½ teaspoon Ground cumin
¼ teaspoon Dried crushed red pepper
6 cups Canned vegetable broth
1 cup Thinly sliced carrots
½ cup Cubed red bell pepper
½ cup Cubed yellow bell pepper
½ cup Cubed celery
1½ cup Thinly sliced zucchini
¾ pounds Thinly sliced smoked turkey breast, cut into matchstick-size strips
Nonstick vegetable oil spray
7 Corn tortillas (6-inch diameter), cut into 1/4 inch-wide strips
½ cup Packed fresh cilantro leaves
1 tablespoon Grated lemon peel
1 cup Grated Monterey Jack cheese
¾ cup Shelled sunflower seeds
1 Lemon, cut into 6 wedges

Directions

Heat oil in heavy large Dutch oven over medium-high heat. Add onion; saute until tender, about 4 minutes. Add 1 T garlic; saute 1 minute.

Stir in tomatoes, oregano, cumin and dried red pepper. Simmer until thick, stirring often, about 10 minutes. Puree mixture in processor.

Set aside.

Pour broth into Dutch oven; bring to simmer over medium heat. Add car- rots, bell peppers and celery; cook until tender, about 6 minutes. Add zucchini; cook 3 minutes. Add tomato mixture and turkey. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill.) Preheat oven to 350'F. Line large 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 minutes.

Combine cilantro, lemon peel and 2 t minced garlic in bowl. (Tortilla strips and cilantro mixture can be made 4 hours ahead. Cover separately and let stand at room temperature.) Bring soup to simmer. Serve with tortilla strips, cilantro mixture, cheese, sunflower seeds and lemon as garnishes.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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