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chicken tortilla soup panera
Natacha

Copycat Panera Chicken Tortilla Soup

Rich spiced chicken soup loaded with tender poultry, black beans, corn, and roasted poblano peppers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Entrée, Soupe
Cuisine: Mexicaine, Sud‑Ouest américain
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups Swanson low-sodium chicken broth
  • 2 cups cooked shredded chicken breast
  • 1 can (14 oz) crushed fire-roasted tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup sweet corn kernels
  • 1 medium poblano pepper, seeded and diced
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
Spices and Toppings
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • 1 cup crispy tortilla strips

Equipment

  • Grande casserole
  • Planche à découper
  • Couteau

Method
 

  1. Heat olive oil in a Dutch oven over medium heat and sauté onion, poblano, and garlic for 5 minutes.
  2. Add broth, crushed tomatoes, cumin, chili powder, and oregano, stirring well.
  3. Stir in shredded chicken, drained black beans, and sweet corn.
  4. Bring soup to a simmer, then reduce heat to low and cook uncovered for 20 minutes.
  5. Ladle soup into bowls and garnish with crispy tortilla strips before serving.

Notes

Privilégiez des tortillas de maïs fines pour des garnitures super croustillantes. Vous pouvez aussi ajouter de l’avocat ou un filet de crème.