Remove the stems from the dried chiles and remove some of the seeds (this depends on your spice preference, more seeds will be more spicy).

Add 2 cans of the chicken broth to a saucepan and add the chiles. Bring to a boil and remove from heat. Let them soak in the hot water 20 to 30 minutes.

Pour the chiles and broth into a blender or food processor and blend until smooth (mine took over a minute).

Set a large soup pot over medium high heat and add the oil. Coat the chicken pieces in the flour and season with kosher salt and pepper. Once the oil is hot add the chicken and cook 8 to 10 minutes, stirring a few times.

Add the onion, cumin, and oregano and cook 5 more minutes. Add the garlic and cook 1 more minute.

Add the remaining can of chicken broth and the blended chiles. Bring this to a boil and then reduce the heat to simmer for 45 minutes to an hour. Taste for seasoning and add more kosher salt and pepper if needed, add honey if it's too spicy.

Serve with rice, tortillas, cornbread, or with toppings such as cheese, sour cream, or green onions.