2I'm sure you could use many variations of dried peppers, these are the ones I had on hand, so that's what I used.
3In a large soup pot add dried crushed chiles, grated garlic, chopped onion and ground sausage. Cook till sausage starts to brown. Add about 2 c of chicken stock and continue to cook till onions are tender and sausage is done.
4Now add 1 c of corn flour to pot and stir to absorb liquid, if needed you can add a little more chicken stock, just make sure the flour is dissolved.
5Now add remaining stock, I used 8 c total. Add smoked paprika and salt, stir to combine well and simmer on low heat for about 20 min. Taste and re-season with salt, paprika or granulated garlic if need be. If soup is not thick, you can dip out about 1 c of liquid and mix 1/2 cup of corn flour to make a paste, be sure to stir well and remove any lumps of flour. Then add back to soup and mix in very well into soup. Simmer 10 min more.
6Remove from heat and add grated cheese a little at a time, stirring while adding. Garnish with cilantro.