Tomato Tortilla Soup   From Every Day with Rachael Ray February-March 2006 FOUR SERVINGS Prep Time: 10 min Cook Time: 30 min 2 tablespoons vegetable oil 2 garlic cloves, finely chopped 1 medium onion, coarsely chopped 1 teaspoon crushed red pepper flakes 4 cups chicken broth One 28-ounce can peeled tomatoes, coarsely chopped, and their juice 1 teaspoon ground cumin 1/2 teaspoon salt Juice of 1/2 lime Seven 6-inch corn tortillas, torn into small pieces 2 tablespoons chopped cilantro (optional) 1. In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes. 2. Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes. 3. In a blender, puree the soup in batches. Garnish with cilantro and serve. Sunday: Tomato Tortilla Soup Monday: Cajun Shrimp with Corn Flapjacks Tuesday: Ham and Cheese Cannelloni Wednesday: Gaucho Cheesesteaks Thursday: Chicken Stew with Apricots Friday: Turkey Meat Loaf Saturday: Warm Spinach and Sausage Salad Your Shopping List

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