Add the peppers, onion, garlic and thyme to the pot and cook a couple of minutes, until the veggies just start to get tender. Add the beer or stock, scraping up any brown bits on the bottom of the pot; then the stewed tomatoes, chicken stock and some hot sauce to taste. Bring up to a bubble and simmer while you prepare the tortillas.
If you have a gas cooking range, turn the flame to medium and, using tongs, place the tortilla right on top of the flame. Turn it and flip it until it starts to blister on both sides -- don’t walk away, this needs your full attention!
If you don't have a gas range, place a medium to large dry skillet over high heat and, working with one tortilla at a time, blister them in the skillet on both sides. As you blister each tortilla, stack and wrap them in a kitchen towel to keep them warm and pliable.
Once all the tortillas have been blistered, cut the stack in half, stack the two halves on top of each other and slice into short thin strips. Divide the strips between 4 serving bowls and reserve while you finish the soup.
Add more hot sauce, salt and pepper, to taste. Ladle the soup over the tortillas and top with some cilantro, diced avocado, additional lime juice, shredded cheddar and/or sour cream.