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 and less seeds will be less spicy).

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

Pour the chiles and broth into a blender or food processor and blend until smooth (mine took over a minute, have a towel handy in case of spillage).

Set a large soup pot over medium heat and add the oil, sweet potatoes, flour, kosher salt, and pepper. Cook 7 to 8 minutes, stirring a few times.

Add the onion, garlic, cumin, oregano, cinnamon, more kosher salt and pepper and cook 6 to 7 more minutes, stirring a few times.

Add the remaining 2 cans of broth, the blended chiles, and honey. Bring this to a boil and then reduce the heat to medium low and simmer for about an hour, stirring a few times. Taste for seasoning and add more kosher salt and pepper if needed, if too spicy try adding more honey.

Serve with sour cream, cheese, green onions, and/or pickled red onions if desired. We also served ours with cornbread.