Spicy Grilled Chicken Tortilla Soup
Here's my take on chicken tortilla soup. The base is a quick stock made from the bones of leftover grilled chicken, and I use some canned ingredients to make the prep a snap. If you like chicken tortilla soup, I highly recommend that you give this a try. It's a spicy, rich, and slightly smoky twist on the traditional version.
Instructions
Remove the chicken from the bones (reserve the bones), chop to 1/2", cover and refrigerate.
Combine the water, reserved chicken bones, onion, carrot, celery, bay leaf, and peppercorns in a large stock pot. Bring to boil, reduce to simmer, and cook uncovered for two hours. Strain the stock and set aside.
Heat the oil in a large pot over medium heat. Add the chicken, garlic and hot sauce, and cook two minutes, stirring frequently.
Add 8 cups of the stock, tomatoes and chiles, Ro*Tel sauce, beans, and corn to the pot. Bring to boil, reduce to simmer, and cook uncovered for five minutes.
Serve topped with fried tortilla strips, sour cream and pico de gallo.
Enjoy!
