Panera Chicken Tortilla Soup
Recreate the comforting flavors of Panera's Chicken Tortilla Soup at home with this hearty and flavorful recipe. Packed with tender chicken, black beans, corn, and a blend of spices, it's a perfect meal for any day.
Equipment
- Large Pot
Ingredients
Soup Base
- 2 teaspoons olive oil
- 16 ounces boneless chicken breast cut into cubes
- 1 small onion chopped
- 1 teaspoon ground cumin
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 teaspoons Mexican oregano
- 1 teaspoon ground red chile powder or to taste
- 14.5 ounces canned tomatoes with juice
- 0.5 cup green chile chopped
- 1 cup corn kernels
- 1 can black beans rinsed and drained
Garnishes
- tortilla strips
- lime wedges
- cheese crumbled cotija or queso fresco
- cilantro chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the cubed chicken and brown until lightly caramelized. Remove from the pot and set aside.
- In the same pot, add a bit more olive oil if needed. Sauté the chopped onion until fragrant and translucent, about 2 minutes. Add the minced garlic and ground cumin, cooking for an additional 1-2 minutes.
- Return the browned chicken to the pot. Add the chicken broth, Mexican oregano, ground red chile powder, and canned tomatoes with their juice. Stir to combine and bring to a simmer.
- Simmer the soup for 5 minutes. Then add the chopped green chile, corn kernels, and black beans. Cover and simmer for an additional 10 minutes to allow flavors to meld.
- Ladle the soup into bowls. Garnish with tortilla strips, lime wedges, crumbled cheese, and chopped cilantro as desired. Serve hot and enjoy!
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.