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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Panera Bread Chicken Tortilla Soup

6.0

2 tbsp Olive oil

1 small Red onion (finely diced)

4 cloves Garlic (minced)

2 tsp Cumin

½ tsp Chili powder

2 tsp Kosher salt

1 tsp Paprika

1 tsp Mexican oregano

1 15 oz. can Black beans (drained)

1 14.5 oz. can Fire roasted corn (drained)

1 14.5 oz. can Fire roasted diced tomatoes with juice

1 4 oz. can Diced green chilis or sliced poblano peppers

8 oz. Boneless skinless chicken breast or tenders

32 oz. Chicken stock

Homemade or store-bought tortilla strips

Squeeze of fresh lime juice

In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in diced onion. Sauté for 2-3 minutes until soft, add in minced garlic. Sauté for another 1-2 minutes until fragrant. Mix in dry seasonings.
Keeping the heat on medium-high, add in the black beans, corn, tomatoes, chilis, chicken breast, and chicken stock, Stir to combine and cover. Simmer for 35-40 minutes.
Once the chicken is cooked through, remove and shred with two forks. Return to the pot. Serve soup topped with tortilla strips. Garnish with avocados, lime, cilantro, or green onions.
This soup will keep in an airtight container in the fridge for 3-4 days.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 88 weeks ago

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