Symptom Chicken Tortilla Soup

DIRECTIONS

1. In a large stockpot, heat oil on medium high.
2. Salt and pepper the chicken and add to the hot oil. Brown the chicken on both sides, about 3 minutes each side. Remove chicken and set aside. (It is not fully cooked through at this point, so don’t taste test it!)
3. Add onions and jalapeños to the pot, and cook until onions are translucent, which is about 2-3 minutes. Add beer and scrape all the lovely tasty bits off of the bottom of pan.
4. Stir in tomatoes, garlic, cilantro, seasonings, and Shinedown Symptom Sauce. Cook until fragrant, about 1-2 minutes.
5. Return chicken to pot and cover with chicken stock. Bring to a boil. Once boiling, remove chicken, lower heat to simmer, shred chicken and return to pot.
6. Break up and add the corn tortillas and simmer for 45 minutes to an hour, stirring occasionally. The tortillas will thicken the soup. If you like a thinner soup only use one tortilla.
7. Taste test and check your seasonings. Add more salt and pepper as needed. Ladle soup into bowls and garnish with your favorite toppings, especially Shinedown Symptom Sauce.