Mexican chicken soup

3 lbs chicken thighs (bone in, skin on)
1 bottle Sierra Nevada
3 large carrots
1 bunch young red onions
1 shallot
1 bunch collard greens
2 limes
6 roma tomatoes
2 serrano chiles
dried Mexican oregano
salt
black pepper
ground ancho chili pepper
Katz olive oil
Katz white wine vinegar
Frozen corn
Serve with brown rice and sliced avocados

Brown chicken thighs - 7 min each side
Drain fat
Saute shallot, oregano, salt, pepper, chiles, ancho chili in olive oil
Deglaze with white wine vinegar
Add beer, chicken, carrots, onions, collards, tomatoes, lime juice
Bring to boil and simmer 50 - 60 minutes
Add frozen corn (microwaved) at the end
Serve with rice and sliced avocados