Loaded Panera Chicken Tortilla Soup

This steaming panera chicken tortilla soup recipe combines tender browned chicken with fire-roasted tomatoes and black beans. Fragrant Mexican cumin warms the rich broth. Crispy tortilla strips add crunchy restaurant authenticity.

Brown cubed chicken breasts in olive oil until golden before removing to a plate. Sauté chopped onions, poblano peppers, and minced garlic in the same pan. Stir in chicken broth, canned tomatoes, oregano, and chili powder.

Simmer chicken with corn kernels and drained black beans until hearty and thick. Serve with lime wedges and crumbled cotija cheese. For another variation, try this panera chicken tortilla soup.

Natacha

Loaded Panera Chicken Tortilla Soup

Savory chicken soup loaded with roasted tomatoes, sweet corn, black beans, and chili seasonings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Chicken and Vegetables

• 1 lb boneless chicken breasts, cubed
• 2 tsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Soup Broth

• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with juice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano

Garnish

• 1 cup crispy tortilla strips

Equipment

• Large Pot

Method

 

1. Heat olive oil in a soup pot and brown chicken pieces for 4 minutes, then set aside.
2. Sauté chopped onion and garlic in the pot for 2 minutes until fragrant.
3. Return chicken to pot and pour in chicken broth, diced tomatoes, cumin, chili powder, and oregano.
4. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Stir in corn and black beans, simmering covered for 10 minutes longer.
6. Ladle into bowls and top with crispy tortilla strips.

Notes

For a spicier kick, add a chipotle pepper in adobo sauce or a dash of cayenne. To make it more decadent, top with sour cream and avocado slices. For a vegetarian version, substitute chicken with tofu and use vegetable broth.