Shoney's Chicken Enchilada Soup

Ingredients:

• 2 medium onions, finely diced
• 1 medium-size red bell pepper, finely diced
• 1 medium-size green pepper, finely diced
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 2 T. vegetable oil
• 2 pounds chopped, cooked chicken breast
• 1 (12oz) can beer
• 1 (16 oz) jar medium salsa
• 2 T. ground cumin
• 2 T. chili powder
• 1 T. salt
• 1 T. freshly ground black pepper
• 2 (32 oz.) containers chicken broth
• 2 T. Worcestershire sauce
• 1 - 2 cups crushed tortilla chips
• 1 1/2 - 2 C (6 - 8 oz.) shredded cheddar cheese
• Toppings: tortilla chips, shredded cheddar cheese, sour cream, sliced jalapenos

 Preparation:
1. Cook onion and next 3 ingredients in hot oil in a large Dutch oven over medium heat 2 minutes, stirring occasionally. Add garlic; cook 2 minutes.
2. Add chicken and beer; cook 2 minutes. Stir in salsa and next 6 ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
3. Stir in chips and shredded cheese; cook 10 minutes. 
4. Serve with desired toppings.