Chicken Tortilla Soup Recipe Panera Style Made Easy

When it comes to comfort food that warms you from the inside out, few dishes compare to a hearty bowl of chicken tortilla soup. Inspired by the beloved recipe from Panera, this soup combines tender shredded chicken, flavorful broth, and a medley of fresh vegetables and spices.

Each spoonful is a delightful blend of smoky, savory, and slightly tangy notes, topped with crispy tortilla strips that add a satisfying crunch. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is easy to make and incredibly satisfying.

This homemade version captures the essence of Panera’s classic without needing to leave your kitchen. The best part?

You can customize it to your taste, from adding extra heat to making it vegetarian-friendly. Let’s dive into the recipe so you can enjoy a bowl of this delicious chicken tortilla soup anytime.

Why You’ll Love This Recipe

Chicken tortilla soup is a perfect balance of flavors and textures. Here’s why you’ll love making this at home:

• Rich and Flavorful Broth: Simmered with tomatoes, garlic, and spices, the broth is deeply satisfying.
• Protein-Packed: Tender shredded chicken makes this soup both filling and nutritious.
• Crunchy Toppings: Crispy tortilla strips add a delightful texture contrast.
• Customizable: Easily adjust the spice level or add your favorite veggies.
• Freezer Friendly: Make a big batch and freeze portions for busy days.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups low sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn kernels
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 lime, juiced
• Salt and black pepper, to taste
• 6 small corn tortillas, cut into strips
• 1/2 cup shredded cheddar cheese (optional)
• Chopped fresh cilantro, for garnish
• Avocado slices, for serving

Equipment

• Large stockpot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Slotted spoon (optional, for removing jalapeño seeds)
• Serving bowls
• Oven or skillet (for toasting tortilla strips)

Instructions

1. Prepare the tortilla strips: Preheat your oven to 375°F (190°C). Lightly brush the tortilla strips with olive oil, sprinkle with a pinch of salt, and spread them on a baking sheet in a single layer. Bake for 8-10 minutes or until crispy and golden brown. Set aside.
2. Sauté the aromatics: Heat the olive oil in your stockpot over medium heat. Add the diced onion and cook for about 4-5 minutes until softened and translucent. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
3. Add the spices: Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir continuously for about 1 minute to toast the spices and release their aromas.
4. Add liquids and tomatoes: Pour in the chicken broth and fire-roasted diced tomatoes with their juices. Stir well to combine everything.
5. Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes. This allows the flavors to meld beautifully.
6. Add corn and chicken: Stir in the frozen corn and shredded chicken. Cook for another 5-7 minutes until the chicken is heated through and the corn is tender.
7. Season and finish: Remove from heat and stir in the fresh lime juice. Taste the soup and add salt and pepper as needed.
8. Serve: Ladle the soup into bowls. Top each serving with crispy tortilla strips, shredded cheddar cheese (if using), fresh cilantro, and avocado slices.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce when you add the spices.”

• Make it vegetarian: Replace chicken broth with vegetable broth and omit the chicken. Add extra beans or tofu for protein.
• Spice level: Adjust the jalapeño or add cayenne pepper to increase heat.
• Toppings: Try sour cream, diced tomatoes, or sliced radishes for added texture.
• Slow cooker option: Combine all ingredients except toppings in a slow cooker and cook on low for 4-6 hours.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.

Nutrition Facts

Serving Suggestions

This soup is versatile and pairs well with a variety of sides and garnishes. For a light meal, serve it with a crisp green salad or grilled vegetables.

Cornbread or warm flour tortillas also complement the flavors beautifully.

For a heartier meal, add a side of Mexican rice or a quesadilla. Don’t forget a squeeze of fresh lime on top of your soup for an extra zing that brightens every bite.

Conclusion

Chicken tortilla soup is a timeless dish that offers both nourishment and comfort. This Panera-inspired recipe brings that restaurant favorite right into your home kitchen with fresh ingredients and simple steps.

The blend of savory chicken, smoky spices, and crunchy tortillas creates a satisfying experience that’s perfect for any season.

By making this soup yourself, you control the flavors and ingredients, ensuring a healthier, tastier meal. It’s ideal for weeknight dinners, meal prep, or entertaining guests who crave something cozy and delicious.

Try this recipe today and discover why chicken tortilla soup has become a beloved classic for so many!

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