Garbanzo and Greens Stew

Ingredients

• 4 dried guajillo chiles, stemmed and seeded
• 2 cups boiling water
• 2 1/2 cups chopped onion
• 8 ounces chopped Spanish chorizo sausage
• 3 garlic cloves, minced
• 9 cups coarsely chopped Swiss chard (about 3/4 pound)
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon ground cinnamon
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
• 8 (6-inch) corn tortillas
• 1 cup (4 ounces) crumbled queso fresco

Preparation

1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 5 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 20 minutes or until soft. Place the chile mixture in a blender or food processor; process until smooth.
2. Heat a Dutch oven over medium-high heat. Add chopped onion, chopped chorizo, and minced garlic; cook 5 minutes or until browned, stirring frequently. 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. Serve soup with tortillas; sprinkle with queso fresco.