Name: Panera-Inspired Chicken Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional, for heat); 4 cups low-sodium chicken broth; 1 (14.5 oz) can fire-roasted diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen or canned corn; 2 small corn tortillas, torn into pieces; 2 cups cooked, shredded rotisserie chicken; Juice of 1 lime; Salt and black pepper to taste; 1 cup crispy tortilla strips; ½ cup shredded cheese (cheddar or Monterey Jack); ¼ cup fresh cilantro, chopped; 1 avocado, diced; Lime wedges for serving

Description

Enjoy the comforting and bold flavors of Panera’s Chicken Tortilla Soup at home! This Mexican-inspired soup features tender chicken, a spicy tomato broth, black beans, corn, and crispy tortilla strips. It’s packed with protein and flavor, making it a perfect quick and healthy meal.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
4 cups low-sodium chicken broth
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn
2 small corn tortillas, torn into pieces
2 cups cooked, shredded rotisserie chicken
Juice of 1 lime
Salt and black pepper to taste

For Garnish:

1 cup crispy tortilla strips
½ cup shredded cheese (cheddar or Monterey Jack)
¼ cup fresh cilantro, chopped
1 avocado, diced
Lime wedges for serving

Instructions

Sauté Vegetables & Spices
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, bell pepper, and garlic; cook until softened (about 3-4 minutes).
- Stir in cumin, chili powder, smoked paprika, and cayenne. Cook for 30 seconds to release the flavors.
Simmer the Broth
- Pour in chicken broth, diced tomatoes, black beans, corn, and torn tortilla pieces.
- Bring to a gentle boil, then reduce to low heat and let simmer for 15 minutes.
Add Chicken & Finish
- Stir in shredded rotisserie chicken and lime juice.
- Season with salt and pepper to taste. Simmer for another 5 minutes.
Serve & Garnish
- Ladle soup into bowls.
- Top with crispy tortilla strips, shredded cheese, cilantro, diced avocado, and a squeeze of lime.

Notes

For extra crunch, use store-bought tortilla chips instead of tortilla strips.
Make it creamy by adding ¼ cup heavy cream or a dollop of sour cream.
Storage Tips:
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months; reheat on the stove.
Spice Level: Adjust cayenne pepper to control heat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: Mexican-Inspired