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!