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1
Preheat oven to 400F.
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2
Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
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3
While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
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4
Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
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5
Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
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6
Cut out the stem and remove seeds; slice peppers thinly and set aside.
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7
Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
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8
Cook the onion in the oil in a skillet until tender.
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9
Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
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10
Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
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11
Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
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12
Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
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13
Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
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14
Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
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15
To serve, garnish with cilantro and roasted red pepper.
