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Spicy Roasted Vegetable Soup With Toasted Tortillas

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Photo: Epicurious

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Ingredients for 4 servings

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 jalapeƱo 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- to 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

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