INGREDIENTS

  • 2 tbsp Duck Fat
  • 2 lbs Boneless Skinless Chicken Thighs
  • 2 15oz cans of Diced Fire Roasted Tomatoes
  • 1 cup Diced Onions
  • 2 tbsp Minced Fresh Garlic
  • 2 Jalapeño Peppers seeded & diced small
  • 1 tbsp Cumin
  • 1 tbsp Ground Coriander
  • 1.5 tbsp Chili Powder
  • 2 tbsp Shinedown Symptom Sauce
  • 1 bunch Fresh Cilantro, chopped
  • 1 cup Lager Beer
  • 2 qts Chicken Stock
  • 1-2 Corn Tortillas, Salt & Pepper to taste

GARNISHES

Tortilla Strips Diced onion
Lime wedges Avocado
Sour Cream Shinedown Symptom Sauce

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.

“These recipes were made possible thanks to Barry Kerch, drummer for the band Shinedown – show him some love on Instagram!”

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