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1
Position the oven racks so that they are evenly spaced.
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2
Preheat the oven to convection roast at 500F.
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3
Line two baking sheets with heavy-duty foil and coat with nonstick spray.
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4
Place the tomatoes close together on the first prepared baking sheet and fill the rest of the sheet with the onion halves.
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5
Toss the squash and potatoes with the salt and olive oil and spread them on the second baking sheet.
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6
Put both sheets into the oven.
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7
Roast the onions and tomatoes for 5 minutes, then slide them into a large bowl to cool.
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8
Continue roasting the squash and potatoes for 5 more minutes, until tender, then remove them from the oven.
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9
Place the garlic, cinnamon, peppercorns, and jalapeno on the same baking sheet used for the onions and tomatoes, along with the tortilla halves.
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10
Roast for 5 to 8 minutes, until the spices are fragrant and the tortillas are crisp.
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11
Remove everything to a plate.
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12
Remove the skin from the tomatoes and chop the onions.
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13
Peel the garlic cloves and stem, quarter, seed, and devein the jalapeno.
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14
Put the tomatoes, onions, garlic, and jalapeno into a food processor fitted with the steel blade.
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15
Add the chipotle chile powder and process until pureed.
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16
Grind the cinnamon, peppercorns, and toasted tortillas in a spice mill or coffee grinder and add to the tomato mixture.
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17
Blend until smooth.
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18
Put the puree into a large soup kettle and add the oregano, cumin, 5 cups water, the squash, potatoes, chickpeas with liquid, green beans, and corn.
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19
Cover and simmer for 15 minutes.
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20
Season with salt and pepper to taste.
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21
Serve in bowls and garnish with the cilantro.
