Spicy Grilled Chicken Tortilla Soup

• 6 whole Pieces Grilled Chicken, Skin Removed (I Use Legs And Thighs)
• 10 cups Water
• 1 whole Small Yellow Onion, Chopped Rough
• 1 whole Carrot, Chopped Rough
• 1 stalk Celery, Chopped Rough
• 1 whole Bay Leaf
• 1 teaspoon Peppercorns, Cracked
• 2 teaspoons Canola Oil
• 2 cloves Garlic, Minced
• 1 Tablespoon Your Favorite Mexican-style Hot Sauce (I Used Tapatio)
• 1 can (10 Oz Size) Mild Ro*Tel Diced Tomatoes And Chiles
• 1 can (8 Oz Size) Original Ro*Tel Sauce
• 1 can (15 Oz Size) Black Beans, Rinsed (I Used Bush's)
• 1 cup Frozen Whole Kernel Corn
• For Topping: Fried Tortilla Strips, Sour Cream, Pico De Gallo

1. Notes:
2. - Of course you can make this less spicy by leaving out the hot sauce and using Mild Ro*Tel Sauce.
3. - If you can't find the Ro*Tel sauce (a new product line), I would just puree a can of their original tomatoes and chiles with some tomato sauce using a standard or immersion blender.
4. Preparation:
5. Remove the grilled chicken from the bones (reserve the bones), chop the meat to 1/2", put it in a bowl, cover and refrigerate.
6. 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.
7. Heat the oil in a large pot over medium heat. Add the chicken meat, garlic and hot sauce, and cook two minutes, stirring frequently.
8. 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.
9. Serve soup topped with fried tortilla strips, sour cream and pico de gallo. Avocado would be another great addition.
10. Enjoy!

chicken, water, yellow onion, carrot, celery, bay leaf, canola oil, garlic, tomatoes, sauce, black beans, kernel corn, tortilla

Taken from tastykitchen.com/recipes/soups/spicy-grilled-chicken-tortilla-soup/ (may not work)