Cold weather calls for cozy meals, and this chicken tortilla soup is everything: smoky, spicy, and soul-warming.
Loaded with seasoned chicken, guajillo chili broth, black beans, and roasted corn, it’s comfort in every spoonful.
Start by seasoning and searing the chicken breasts until golden. In the same pot, sauté onion, garlic, and jalapeño until fragrant. Add broth, water, spices, bay leaves, and guajillo chiles (seeded). Simmer covered for 1 hour.
Remove the chicken and chiles. Shred the chicken and blend the softened chiles with a bit of broth. Return to the pot with crushed tomatoes, black beans, roasted corn, cilantro, and the shredded chicken.
Let it all simmer for 5 more minutes.
Top with sour cream, tortilla strips, cheese, avocado, and lime for the full experience. It’s rich, nourishing, and full of bold Mexican flavor. Watch the full recipe video below and make this cold-weather classic today!
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