Garbanzo and Greens Stew

Ingredients

• 31 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes crushed undrained canned (such as Muir Glen)
• 8 ounces chorizo sausage spanish chopped
• 8 6-inch corn tortillas ()
• 28 ounce less-sodium chicken broth fat-free canned
• 3  garlic cloves minced
• 0.3 teaspoon ground cinnamon 
• 0.8 teaspoon ground cumin 
• 4  guajillo chiles dried stemmed seeded
• 2.5 cups onion chopped
• 4 ounces queso fresco crumbled
• 0.8 pound swiss chard coarsely chopped
• 2 cups water boiling

Equipment

• food processor
• bowl
• frying pan
• blender
• spatula
• dutch oven

Directions

1. Heat a cast-iron skillet over high heat.
2. Place chiles in pan; flatten with a spatula. Cook 5 seconds on each side or until blackened.
3. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 20 minutes or until soft.
4. Place the chile mixture in a blender or food processor; process until smooth.
5. Heat a Dutch oven over medium-high heat.
6. Add chopped onion, chopped chorizo, and minced garlic; cook 5 minutes or until browned, stirring frequently.
7. Add the pureed chile mixture, Swiss chard, and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 30 minutes. Warm tortillas according to package directions.
8. Serve soup with tortillas; sprinkle with queso fresco.