Add the ingredients in order to a food processor, pulsing as you go. Continue the pulse until the maze achieves an almost humus-like texture. Refrigerate and serve with pita bread
Start by roasting and peeling the bell peppers via your favorite technique.
Set the roasted peppers aside to cool. In the meantime, put the rest of the ingredients into your food processor in order, blending them as you go. Add the peppers for last and blend until smooth. Refrigerate for two hours or until chilled.
You're looking for a slightly firm texture. If the mixture seems runny, add additional walnuts. It will set as it cools in the fridge, so you're looking for yoghurt firmness rather than hummus firmness.
Chop the onion finely and the peppers coarsely. Hold the water in reserve and cook the remaining ingredients in a crock pot and cook on high for eight hours, stirring occasionally.
A significant amount of liquid will boil off during this time. Taste the soup as it cooks; if it starts to get too "tangy" add water to taste.
To serve, fill half of each bowl with tortilla chips then add soup. Garnish with queso fresco to taste.