When the temperature starts to dip, there’s nothing like a warm bowl of soup to bring that cozy comfort we crave.
I’ve always been a huge fan of Panera’s Chicken Tortilla Soup – it’s hearty, just the right amount of spicy, and packed with that Southwest flavor I can’t get enough of.
After countless trips and a fair amount of experimentation, I finally came up with this copycat recipe that’s a total flavor match! It’s perfect for busy nights when you want something quick, filling, and homemade.
Let me take you through my version of Panera’s delicious Chicken Tortilla Soup – simple, satisfying, and just the thing to spice up dinner tonight!
Simple Panera Chicken Tortilla Soup Recipe To Try Today
This Panera Chicken Tortilla Soup recipe is an easy, flavor-packed option that’s great for lunch or dinner. With pantry staples and a few fresh ingredients, you’ll have a delicious soup ready in no time.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican-inspired, American
- Course: Main Course, Soup
- Difficulty: Easy
- Yield: 4 servings
- Calories: ~250 per serving
Ingredients
To make this delicious Chicken Tortilla Soup, you’ll need:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast (diced or shredded)
- 1 medium onion (diced)
- 1 tsp ground cumin
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 tsp Mexican oregano
- 1 tbsp ground red chile powder (adjust to your taste)
- 1 can (14 oz) fire-roasted tomatoes (with juice)
- 1 can (4 oz) green chiles
- 1 cup corn kernels (frozen or fresh)
- 1 cup black beans (drained and rinsed)
- Sea salt and ground pepper to taste
- Tortilla strips (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
Here’s how to make your own Panera-style Chicken Tortilla Soup:
- Cook The Chicken
- In a large pot, heat the olive oil over medium heat. Add the chicken breast pieces and cook until they’re browned on all sides, about 5 minutes. Remove from the pot and set aside.
- Sauté The Aromatics
- If more olive oil is required, add it to the same saucepan. Sauté the onions for 3–4 minutes, or until they are tender and transparent. Add the minced garlic and cumin, and cook for another 1 minute, stirring constantly to release the flavors.
- Build The Broth
- Pour in the chicken broth, and stir in the Mexican oregano and chile powder. Add the fire-roasted tomatoes and green chiles, stirring to combine. Bring the mixture to a simmer, allowing the spices to meld into the broth.
- Add The Chicken And Veggies
- Return the cooked chicken to the pot, along with the corn and black beans. Season with salt and pepper to taste. Allow the soup to simmer on low for 20 minutes, letting all the ingredients blend beautifully.
- Serve And Garnish
- Ladle the soup into bowls and top with tortilla strips. Garnish with fresh cilantro if desired. Serve hot and enjoy!
Cooking Tips
- Make It Spicy: If you love spice, throw in a diced jalapeño along with the onion, or add extra chile powder to the broth.
- Substitute Ingredients: No black beans? Substitute with kidney or pinto beans. If you prefer a thicker soup, add a handful of tortilla strips during cooking—they’ll dissolve and thicken the broth.
- Dietary Adjustments: Use vegetable broth and skip the chicken for a vegetarian option. Just add more beans and veggies for a hearty meal.
- Storing Leftovers: Store in an airtight container in the fridge for up to 3 days, or freeze for up to a month. If it thickens too much, add a little broth and reheat gently on the burner.
Serving Suggestions
Serve this Chicken Tortilla Soup with a side of crusty bread or warm, buttered tortillas. If you’re feeling indulgent, sprinkle some shredded cheese or a dollop of sour cream on top. And don’t forget extra tortilla chips on the side for scooping!
What Is In The Chicken Tortilla Soup From Panera?
Panera’s Chicken Tortilla Soup has a bold, savory broth with tender chicken, black beans, and corn, all topped with crispy tortilla strips for texture.
The combination of fire-roasted tomatoes and green chiles brings that signature smoky, slightly spicy taste.
What Is Chicken Tortilla Soup Made Of?
Typically, Chicken Tortilla Soup combines ingredients like chicken, tomatoes, black beans, corn, and spices like cumin and chile powder. It’s topped with tortilla strips or chips for a crunchy finish and often garnished with cilantro and cheese.
Is Panera Chicken Tortilla Soup Gluten-Free?
Yes, Panera’s Chicken Tortilla Soup is generally gluten-free. When making it at home, ensure all ingredients, especially broths and canned items, are labeled gluten-free for a safe, delicious meal.
FAQs
Can I Make This Chicken Tortilla Soup In A Slow Cooker?
Absolutely! Sauté the onions, garlic, and spices first, then add all ingredients to the slow cooker. Cook for 3–4 hours on high or 6–7 hours on low.
Can I Use Leftover Rotisserie Chicken?
Yes! Shred the rotisserie chicken and add it to the soup during the last 10 minutes of simmering for a quick and flavorful addition.
What Are The Best Toppings For Chicken Tortilla Soup?
Classic toppings include tortilla strips, fresh cilantro, shredded cheese, and diced avocado for extra creaminess.
Can I Freeze Chicken Tortilla Soup?
Definitely! This soup freezes well. Store in individual portions for an easy heat-and-eat meal. Just thaw and reheat on the stovetop.
Closing Thoughts
Now that you’ve got this delicious Panera Chicken Tortilla Soup recipe, it’s time to give it a go! Try it out, and let me know how it turned out in the comments below.
If you enjoyed this, be sure to explore more easy, comforting recipes right here on Naznin’s Kitchen. Happy cooking!
Panera Chicken Tortilla Soup Recipe With A Homemade Touch
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast (diced or shredded)
- 1 medium onion diced
- 1 tsp ground cumin
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp Mexican oregano
- 1 tbsp ground red chile powder adjust to your taste
- 1 can 14 oz fire-roasted tomatoes (with juice)
- 1 can 4 oz green chiles
- 1 cup corn kernels frozen or fresh
- 1 cup black beans drained and rinsed
- Sea salt and ground pepper to taste
- Tortilla strips for garnish
- Fresh cilantro optional, for garnish
Instructions
Cook The Chicken
- In a large pot, heat the olive oil over medium heat. Add the chicken breast pieces and cook until they’re browned on all sides, about 5 minutes. Remove from the pot and set aside.
Sauté The Aromatics
- If more olive oil is required, add it to the same saucepan. Sauté the onions for 3–4 minutes, or until they are tender and transparent. Add the minced garlic and cumin, and cook for another 1 minute, stirring constantly to release the flavors.
Build The Broth
- Pour in the chicken broth, and stir in the Mexican oregano and chile powder. Add the fire-roasted tomatoes and green chiles, stirring to combine. Bring the mixture to a simmer, allowing the spices to meld into the broth.
Add The Chicken And Veggies
- Return the cooked chicken to the pot, along with the corn and black beans. Season with salt and pepper to taste. Allow the soup to simmer on low for 20 minutes, letting all the ingredients blend beautifully.
Serve And Garnish
- Ladle the soup into bowls and top with tortilla strips. Garnish with fresh cilantro if desired. Serve hot and enjoy!
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