The key to this dish is the homemade chile salt made with mild New Mexico chiles. It’s ready in less than an hour and full of rich, smoky flavors.
- 2 Large New Mexico Chiles, seeded and finely chopped
- 1 Teaspoon Salt
- 4 Corn Tortillas
- 2 1/2 Tablespoons Olive Oil, divided
- 4 Red Bell Pepper, seeded and quartered
- 4 Shallots, chopped
- 2 Cups Vegetable Broth
- 1 15oz Can Chickpeas, drained and rinsed
- 1 Can Tomato, drained and chopped
- 1 Avocado, diced
- 1/2 Cup Cilantro, chopped
- Preheat the oven to 400?F, coat a baking sheet with cooking spray and set aside.
- In a spice grinder, grind together the chiles and salt until reduced to a fine powder.
- Cut 3 of the tortillas into thin slices, toss with 1 1/2 teaspoons of the oil and 1/4 teaspoon of the chile salt, then spread into a single layer on the baking sheet and bake for 10 minutes.
- Take the remaining tortilla and heat over an open flame for 30-45 seconds. Repeat with one of the red pepper quarters until it is completely charred, then dice all the red pepper quarters and set aside.
- In a large skillet over medium-high heat heat the remaining olive oil and add the red pepper, shallots and charred tortilla. Saute for five minutes then add the broth, 1/4 cup of the chickpeas, the tomato and 1 teaspoon of the chile salt and bring to a boil.
- Cover and reduce the heat to medium-low, simmer for 20 minutes and then using an immersion blender or food processor blend until smooth.
- Divide remaining chickpeas amongst bowls, ladle soup over the top and top with tortilla strips, avocado and cilantro. Serve and enjoy!