Mom's Taco Soup

2 quarts chicken broth*

2 cans black beans

5 ears fresh corn

2 Anaheim peppers

2 jalapeño peppers

1 poblano pepper

1 red bell pepper

1 sweet onion

2 cloves garlic

1 (28 oz) can crushed tomatoes (undrained)

3  cups cooked chicken, shredded*

1 (6 ounce) can tomato paste

12 oz Mexican beer

1/4 cup chili powder

1 Tbsp cumin

2 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp ground oregano

1 tsp sugar

1/2 tsp salt

1/4 tsp cayenne

3 Tbsp masa flour

juice of one lime

1/4 cup chopped fresh cilantro

Drain and rinse the beans and slice corn kernels from cobs.

Remove seeds, stems, and membranes from all the peppers and discard. Chop the peppers and onion, and mince the garlic.

Pour broth into a large pot and add beans, corn, peppers, onion, garlic, and crushed tomatoes.

In a small bowl, stir together beer, tomato paste, spices, and masa until well mixed and add to pot. Add chicken and stir well. Bring to a boil over medium high heat. Reduce heat and simmer for 1 hour, stirring often, and adding water or more broth if needed.

During the last few minutes of simmering, add lime juice and cilantro. Serve warm with grated cheese, chopped scallions, a dollop of sour cream, and corn chips or sweet corn bread.

*For a vegetarian version, use vegetable broth instead, and add 2 cans garbanzo beans (rinsed and drained) in place of the chicken.