Panera Chicken Tortilla Soup

Enjoy a quick and easy Panera Chicken Tortilla Soup. This flavorful recipe features tender chicken, bell peppers, black beans, and corn, topped with crispy homemade tortilla strips for a hearty meal.

Craving the comforting, zesty goodness of Panera's famous Chicken Tortilla Soup? You don’t have to visit the café to enjoy this delightful dish. With its rich blend of tender chicken, colorful vegetables, and a hint of smoky spice, this soup is a perfect balance of flavor and comfort. The addition of crispy tortilla strips and a squeeze of fresh lime makes every bite irresistible. Whether you're looking for a cozy weeknight meal or a dish to impress at your next gathering, this recipe brings the taste of Panera right into your kitchen. Let’s dive into making a bowl of this delicious, hearty soup that’s sure to become a family favorite.

I can't resist ordering tortilla soup whenever I visit a Mexican restaurant—it's my absolute favorite. This recipe not only delivers an incredible soup, but the topping of crispy tortilla chips adds that perfect crunch. While you can buy thick tortilla chips, I prefer making my own. Simply cut corn tortillas into strips and shallow fry them in a pan for 2-3 minutes on each side until golden brown. Lay them on a paper towel to cool, and they'll crisp up just like store-bought chips.

As a devoted soup lover, I can confidently say this soup is unbeatable. It's kid-friendly, hearty, and ideal for winter. Packed with chicken, veggies, and rice, it's both nutritious and satisfying. Plus, it’s versatile enough to use frozen chicken for those busy days when you need a quick and flavorful meal.

If you love this recipe, feel free to try my Pork Birria Tacos and my Pozole Recipe.

Jump to:

• Why you will love this Panera Chicken Tortilla Soup recipe
• Ingredients
• How to make Panera Chicken Tortilla Soup
• Substitutions
• Panera Chicken Tortilla Soup Recipe Variations
• Equipment
• How to store Panera Chicken Tortilla Soup
• Panera Chicken Tortilla Soup Recipe Top tips
• Panera Chicken Tortilla Soup
• Food safety

Why you will love this Panera Chicken Tortilla Soup recipe

Flavor Explosion: The blend of ground cumin, chili powder, smoked paprika, and optional cayenne pepper creates a rich and savory flavor profile that’s both comforting and invigorating.

Hearty and Satisfying: With shredded chicken, black beans, and corn, this soup is packed with protein and fiber, making it a filling and nutritious meal.

Crispy Tortilla Strips: The homemade tortilla strips add a delightful crunch that perfectly contrasts with the tender ingredients in the soup.

Customizable Toppings: You can personalize each bowl with fresh cilantro, avocado, shredded cheese, and a dollop of sour cream, allowing you to tailor the soup to your taste preferences.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

For the Soup:

• Olive oil
• Onion
• Garlic
• Red bell pepper
• Green bell pepper
• Yellow bell pepper
• Ground cumin
• Chili powder
• Smoked paprika
• Cayenne pepper (optional)
• Chicken broth
• Diced tomatoes
• Black beans
• Corn kernels
• Shredded cooked chicken (rotisserie chicken works well)
• Fresh lime juice
• Salt and pepper

For the Tortilla Strips:

• Corn tortillas
• Olive oil
• Salt

Optional Toppings:

• Fresh cilantro
• Avocado
• Shredded cheese (cheddar or Monterey Jack)
• Sour cream
• Lime wedges

See recipe card for quantities.

How to make Panera Chicken Tortilla Soup

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic, red bell pepper, green bell pepper, and yellow bell pepper. Cook for another 5 minutes, until the peppers are tender.
Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Pour in the chicken broth, diced tomatoes (with juice), black beans, and corn. Bring to a boil.
Reduce the heat and let it simmer for about 15-20 minutes.
Add the shredded chicken and lime juice. Simmer for another 5-10 minutes until heated through. Season with salt and pepper to taste.
Prepare the Tortilla Strips:

Preheat your oven to 375°F (190°C).
Toss the tortilla strips with olive oil and spread them out on a baking sheet in a single layer.
Bake for 10-15 minutes, or until they are crispy and golden brown. Sprinkle with salt immediately after removing from the oven.
Serve:

Ladle the soup into bowls.
Top each bowl with crispy tortilla strips and any other desired toppings such as fresh cilantro, avocado, shredded cheese, sour cream, and lime wedges.
Enjoy your delicious homemade Chicken Tortilla Soup!

Substitutions

• Olive Oil: Use vegetable oil or canola oil.
• Onion: Shallots or leeks can be used in place of onion.
• Garlic: Garlic powder or garlic paste can be used if fresh garlic isn’t available.
• Bell Peppers: Use any color of bell pepper or substitute with other vegetables like zucchini or mushrooms.
• Ground Cumin: Use coriander or a combination of ground coriander and caraway seeds.
• Chili Powder: Use a mix of paprika and a pinch of cayenne pepper, or your favorite pre-made chili seasoning blend.
• Smoked Paprika: Use regular paprika or a dash of liquid smoke for a smoky flavor.
• Cayenne Pepper: Omit if you prefer less heat, or use a milder chili pepper.
• Chicken Broth: Vegetable broth or water can be used as a substitute.
• Diced Tomatoes: Use fresh tomatoes or tomato sauce.
• Black Beans: Kidney beans or pinto beans work well.
• Corn Kernels: Frozen corn or fresh corn cut off the cob can be used.
• Shredded Cooked Chicken: Use rotisserie chicken, leftover chicken, or tofu for a vegetarian option.
• Fresh Lime Juice: Lemon juice or a splash of vinegar can be used if lime is unavailable.
• Salt and Pepper: Adjust to taste; use seasoned salt or other spices as desired.
• Corn Tortillas: Flour tortillas or pita bread can be used; cut them into strips and bake.
• Olive Oil: Any cooking oil can be used.
• Salt: Use seasoned salt or other herbs and spices for added flavor.
• Fresh Cilantro: Use parsley or chives for a different herb flavor.
• Avocado: Omit or use sliced cucumbers for a different texture.
• Shredded Cheese: Use any cheese you prefer, such as Monterey Jack, queso fresco, or even a dairy-free option.
• Sour Cream: Use Greek yogurt or a dairy-free alternative.

Panera Chicken Tortilla Soup Recipe Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Vegetarian Tortilla Soup: Replace chicken with beans or tofu and use vegetable broth.
• Spicy Tortilla Soup: Increase heat with extra cayenne pepper or chopped jalapeño.
• Creamy Tortilla Soup: Stir in heavy cream or cream cheese for a richer texture.
• Southwestern Tortilla Soup: Add extra corn and chipotle peppers for a smoky, hearty flavor

Check out this Chicken and Shrimp Fajitas.

Equipment

• Instant Pot: For cooking the soup quickly using the pressure cooking function.
• Large Pot: If not using an Instant Pot, use a large pot on the stove.
• Cutting Board: For chopping vegetables and preparing ingredients.
• Knife: For dicing onions, garlic, and bell peppers.
• Measuring Spoons: For measuring spices and seasoning.
• Can Opener: For opening canned tomatoes, beans, and corn.
• Stirring Spoon: For mixing ingredients.
• Oven: For baking the tortilla strips.
• Ladle: For serving the soup.
• Soup Bowls: For serving the finished soup.

How to store Panera Chicken Tortilla Soup

Refrigeration:

• Cool Completely: Let the soup cool to room temperature before transferring it to the fridge.
• Airtight Container: Store the soup in an airtight container to keep it fresh.
• Refrigerate: Keep it in the refrigerator for up to 3-4 days.

Freezing:

• Cool Completely: Allow the soup to cool before freezing.
• Freezer-Safe Container: Use a freezer-safe container or resealable freezer bag.
• Label and Date: Label with the date to keep track of storage time.
• Freeze: The soup can be frozen for up to 3 months.

Reheating: Thaw: If frozen, thaw the soup in the refrigerator overnight before reheating. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in intervals, stirring in between, until heated through.

Panera Chicken Tortilla Soup Recipe Top tips

Sauté for Flavor: Take the time to sauté the onions, garlic, and peppers until they’re soft and fragrant. This step builds a flavorful base for the soup.

Season in Layers: Add spices in stages—first with the vegetables and again after adding the broth—to ensure the flavors are well-developed.

Use Rotisserie Chicken: For convenience and added flavor, use rotisserie chicken. It’s already cooked and seasoned, making your prep work easier.

Adjust Spice Level: Customize the heat by adjusting the amount of cayenne pepper or using a milder chili powder.

Make Ahead: Prepare the soup in advance and let it sit for a few hours or overnight in the refrigerator to let the flavors meld together.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.