Chicken tortilla soup is packed with all the right flavors to keep you warm and satisfied, even on the coldest of days!

Here's what you'll need:

• Boneless, skinless chicken thighs
• Southern Hospitality by Gulf Coast Smoke
• White onion
• Tomato paste
• Canned diced tomatoes with green chiles (Rotel)
• Chicken broth, low sodium
• Black beans
• Corn
• Cilantro
• Tortilla chips

To garnish:

• Shredded Monterey Jack cheese
• Thinly sliced jalapeño
• Cilantro      
• Sour cream

The Process

Start by dicing 1 cup of white onions. If using fresh corn, cut the kernels off of 2 ears of fresh corn. Also, open all of the canned products so that they are ready to pour out.

Next, season 6 boneless, skinless chicken thighs with Southern Hospitality by Gulf Coast Smoke. Heat a pot on medium-high heat, and drizzle in a couple tablespoons of cooking oil. Sear the chicken in the pot, about 2-3 minutes per side.

Remove the chicken from the pot, and add the diced onions. Cook the onions for 2 minutes, making sure to scrape any browned bits off the bottom of the pan as it will add more flavor to the soup. Add 1 1/2 tablespoons of tomato paste and stir to combine. Next, add in two 10 oz cans of Rotel and three 14.5 oz cans of low sodium chicken broth. Return the chicken to the pot and simmer on medium heat for 10 minutes or until the chicken reaches an internal temperature of 165°F.

Once the chicken is cooked, remove it from the pot. Add one 14.5 oz can of black beans with the liquid drained and the fresh corn kernels. If using frozen or canned corn, use 1 1/2 cups. Reduce the heat to medium-low and simmer for 10-15 minutes.

In the meantime, shred the chicken by hand or with a fork and return it to the pot. Also add in 1 teaspoon of salt and 1 teaspoon of Southern Hospitality. If you're using a different seasoning, taste before adding any additional salt as the salt content may vary. After the 10-15 minutes of simmering, add 1-2 tablespoons of freshly minced cilantro depending on how much you like. Top the soup with shredded Monterey Jack cheese and tortilla chips. Garnish with cilantro, thinly sliced jalapeño, and for a creamy addition, cool sour cream!