Cold weather calls for this smoky, comforting chicken tortilla soup! Made with guajillo chiles, roasted corn, and shredded chicken, it’s hearty, flavorful, and incredibly easy to make.

Start by seasoning chicken with salt, pepper, cumin, chili powder, paprika, and oregano. Sear until golden, then set aside. In the same pot, sauté onion, garlic, and jalapeño. Add broth, water, bay leaves, and more oregano. Toss in the chicken and 3 guajillo chiles (seeds removed). Simmer for 1 hour.

Remove and blend the chiles with some broth, then return to the pot with crushed tomatoes. Add salt to taste, black beans, roasted corn, and shredded chicken. Finish with fresh cilantro and simmer for 5 more minutes.

Crisp up tortilla strips and garnish with sour cream, corn, cilantro, lime, cheese—whatever you love. It’s bold, warm, and soul-soothing. Check out the full recipe video below!

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