Chicken Tortilla Soup 

• 3 Mexican dried chilis, boil in 1 cup water for 5 minutes, then cut into one inch pieces and set aside, keep the water
• 4 tomatoes, charbroiled, gently remove as much black skin as possible, chop 3 of the tomatoes and put the 4th tomato aside
• 1 red bell pepper, charbroiled, then gently remove as much black skin as possible, chopped
• 1 yellow or orange bell pepper, charbroiled, then gently remove as much black skin as possible, chopped
• ½ onion, charbroiled
• 4 garlic cloves
• 32 oz + 2 cups low sodium chicken broth
• 3 thyme sprigs
• 2 bay leaves
• 2 ears of corn, cut and remove kernels
• 1 Tbsp + 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp sugar
• 1 tsp ground cumin
• 2 chicken breasts, roasted, shredded

Optional garnish:

• corn tortillas, cut into strips and deep fry
• squeeze of lime
• cilantro
• Mexican crema
• guacamole or sliced avocado
• Mexican cheese, shredded panela queso or shredded mozzarella cheese