Preheat the oven to 350°F.
If you have a gas stove, place the bell pepper on the stove grate over a medium flame to char the outside, turning to color all sides. Cool and roughly chop the pepper, removing the seeds and membrane.
If you don't have a gas stove, roast the bell pepper on a baking sheet for 10-15 minutes until softened. Cool and chop the pepper, removing the seeds and membrane.
Place the ancho chile directly on the oven rack to toast for 5 minutes.
In a large saucepan, combine the ancho chile and remaining soup ingredients. Bring to a simmer and cook for 20 minutes. Strain the broth through a strainer and discard solids. Adjust the seasoning.
Divide the soup between bowls and garnish with tortilla strips, cheese, cabbage, lime wedges, cilantro, green onions and fresno chile slices.