1. Preheat oven to 400°F.
2. When the oven warms up, grind the chilies and salt in the spice grinder until ground into a fine powder.
3. Cut 3 tortillas in half, then slice the halves crosswise into thin strips. On a small baking sheet lined with cooking spray, toss strips of 1 1/2 tsp. oil and 3/4 tsp. of the chili salt you just made.
4. Fry for 10 minutes or until golden brown. Remove from the oven and set aside.
5. Using tongs, hold remaining tortilla directly over gas burner flame over high heat for 30 to 45 seconds, or until blackened in spots, rotating once or twice. When cool enough to touch, roughly tear into pieces.
6. Dice all but one quarter of the peppers and set aside.
7. Using tongs, hold the remaining quarter of pepper directly over a gas burner over high heat. Only on the skin side of the char turning to blacken any spot. Let cool, then dice with skin.
8. In a big. deep skillet over medium-high heat, remaining heat 2 tbsp. oil in large pan. Add diced peppers, shallots, and charred tortilla pieces. Fry for 5 minutes. Add broth, 1/4 cup chickpeas, tomato and 1 tsp. chili salt; bring to a boil. Cover; Reduce heat to medium-low and simmer 20 minutes, or until peppers are tender.
9. Put the soup in a blender and puree until almost smooth. Place the mixed soup in a medium saucepan. Keep warm over low heat, stir in 1 1/2 tsp. Chili salt and black pepper to taste.
10. Divide remaining chickpeas directly among 4 serving bowls. Ladle hot soup over chickpeas. Top with tortilla strips, avocado and coriander. Serve with the remaining chili salt.