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panera chicken tortilla soup recipe
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
Cook Time 20 minutes
Total Time 30 minutes
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.