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.
Chef's Tip!
For a variety of flavor options, try this recipe with any of the Cholula® hot sauces, such as the Chipotle or Chili Garlic Hot Sauce.
