Bring chicken to a boil in large pot filled with water.

After the water begins to boil, turn to low and simmer (partially covered) for two hours. Skim regularly. By the way, the chicken will be cooked prior to two hours, but I prefer the chicken to be tender and falling off the bone.

Remove chicken from pot, but reserve the stock! Strain the stock - I pour through cheese cloth.

Once chicken is cooled off, remove meat from the bones (and discard bones) and set aside.

In large fry pan, saute onions and bell pepper, oregano, cumin, chili powder, half of the chopped cilantro in a few tablespoons of olive oil until the onions are translucent. In the last couple of minutes, add the garlic. Be careful not to brown the garlic.

Lay serrano peppers and green chiles skin side up on baking sheet and broil about 10 inches from heat in hot oven (500 degrees) for several minutes until skin is charred. Let the chiles cool, remove the skin, and then chop. Set aside.

For the corn you're going to roast them in a similar way. Once the corn is defrosted, turn the heat to about 400 degrees F. Spread corn on baking sheet and place in hot oven close to heat until brownish. Set aside.

Pour strained stock in large pot and heat on medium high (at least 10 cups). Add the chicken, bay leaves, and remaining ingredients, peppers, corn, bay leaves, etc. and bring to a light boil, turn down heat and simmer for about 25 minutes.

Don't forget to remove the bay leaves.

Serving suggestion:

This soup is great with a squeeze or two of fresh lime juice and topped with some cilantro (and if you choose, crumbled or broken tortilla chips. I find that most soups, stews are better the next day, but whenever you serve it, make sure it's hot! Also good with warm bread or tortillas!

Enjoy!