Spicy Mexican Pepper Soup

This soup came out a little like a cross between tortilla soup and a Mexican minestrone... way tasty!  I was pleased with it.  Just enough heat to hit, but not enough that you break a sweat because your tongue is on fire.  I made mine tonight with the beef broth leftover from our Slow Cooker Chile Colorado.  But if you don't want to do two nights of awesomeness, well... I guess you can just add some store-bought beef broth.    I did, however, also use the leftover chile sauce from that recipe... so really, why not just make the Chile Colorado first, freeze your broth, and make this soup when you run out of Colorado!?

I chose a little ska in Spanish for my recipe with Sublime singing "Chica Mi Tipo".  -jen

SPICY MEXICAN PEPPER SOUP
Prep Time:  10-15 minutes
Cook Time:  40 minutes
Difficulty:  Easy
Makes:  about 2.5 quarts

• 2 tablespoons olive oil
• 1 medium onion, diced (about 2 cups)
• 1 large Anaheim pepper, seeded and diced (about 1 cup)
• 1 large poblano pepper, seeded and diced (about 1 cup)
• 1 large jalapeño, seeded and diced (about 1/2 cup)
• 2 medium carrots, diced (about 1 cup)
• 1 cup mushrooms, diced
• 8 garlic cloves, minced (about 1 tablespoon)
• 1 can corn (14oz)
• 1 can diced tomatoes (14oz)
• 2 quarts (8 cups) beef stock
• 1 can black beans (14oz)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• juice of 1 lime (about 1-2 tbsp)
• 2 tablespoons chile sauce (either CTDF's chile sauce or look for Herdez' Guajillo or Pasilla sauces)
• 1/2 cup cilantro, chopped
• 1 cup masa harina (*optional)
• 3 cups hot water

 *If you're trying to watch carbs, you can totally eliminate the masa harina and the soup will just less like a tortilla soup and more like a minestrone.

In a large stock pot, heat oil over medium-high.  Add diced onion, Anaheim, poblano, jalapeño, carrots, mushrooms and garlic.  Cook for 7-10 minutes, stirring frequently, until vegetables are tender and onions are translucent.  Add corn and tomatoes and cook another 2 minutes.  Add the beef stock, beans, cumin, oregano, salt and pepper, lime juice, chile sauce and cilantro.  Bring to a boil.

While soup is heating to boil, mix masa herina and hot water in a medium-sized mixing bowl with a wire whisk until masa harina is fully incorporated.  With the wire whisk, whisk into soup and bring back to a boil.  Turn heat to low and simmer for 20 minutes.