Cholula® Green Pepper Hot Sauce delivers the authentic flavors of jalapeno and poblano, in this Mexican-inspired comfort soup. Ingredients Servings 4 8 24 48 80 100 Tortilla Soup | Serves 4 1 pound Chicken Thighs, boneless 1 1/2 tbsps McCormick Culinary ® Rotisserie Chicken Seasoning 2 tsps Garlic, minced 1/4 cup Scallions, slivered 6 each Corn Tortillas, 6" 1 1/2 quarts Chicken Stock, hot 1 cup Tomatoes, canned, diced 1/2 tsp McCormick Culinary ® Cumin, Ground 1 each McCormick Culinary ® Bay Leaves 1/4 cup Cholula® Green Pepper Hot Sauce 3 tbsps Cilantro, chopped 1 cup Corn Tortillas, thin strips, fried Procedure Prep Set oven 350° F. Season chicken thighs on both sides with rotisserie seasoning. Roast to an internal temperature of 165° F. Reserve rendered fat. Cool chicken and pull.
In a heavy-bottom stockpot, over medium heat add reserved chicken fat. Add garlic and scallions and saute until fragrant. Tear the first amount of tortillas into pot and cook until lightly toasted. Add hot stock, tomatoes, cumin, and bay leaf. Stir to combine. Bring to a boil, reduce heat to simmer, and cook until tortillas have broken down.
Add pulled chicken and Cholula Green Pepper Hot Sauce. Stir to distribute. Hold hot for service or cool and reheat as needed.
Service For each serving, ladle 1 1/2 cups soup into a warm bowl. Garnish with 2 teaspoons cilantro and 1/4 cup tortilla strips. Serve hot. Recipe type: Soups Stews and Bowls Cuisine: American Regional