Makes 4 1/2 cups
1 14.5-oz can of fire-roasted tomatoes with medium chilies
1 15-oz can of chickpeas
2 cloves garlic, chopped
2 cups vegetable or chicken broth
2 tbsp chili powder
1/4 cup lime juice
1/2 cup chopped cilantro
Puree the tomatoes, chick peas and garlic with the broth and chili powder in a blender (in batches, if necessary) transfer mix to a medium large pot, bring to a boil, lower the heat and simmer for about 10 minutes. (If using and an immersion blender, you can process the ingredients directly in the cooking pot).
Before serving, stir in the lime juice and cilantro. Enjoy!