Panera Chicken Tortilla Soup is a beloved dish known for its rich, hearty flavors and comforting warmth. Packed with tender chicken, savory spices, and a hint of zesty flair, this soup has become a go-to favorite for many. Its combination of creamy texture and crunchy tortilla strips makes it both satisfying and indulgent.
Loved for its perfect balance of protein, spice, and soul-soothing goodness, it’s no surprise that this soup is a top choice for food lovers seeking comfort in every bite.
In this blog, we’ll guide you step-by-step on how to recreate this iconic Panera dish at home. Whether you’re craving it for a cozy dinner or a flavorful lunch, this recipe will help you bring the Panera experience to your kitchen. Let’s get started!
Ingredients for Panera Chicken Tortilla Soup
Main Ingredients:
Chicken: Shredded or diced, cooked (rotisserie chicken works great).
Tortilla Strips: For the classic crunch and flavor.
Black Beans: Canned or freshly cooked, drained and rinsed.
Corn: Fresh, frozen, or canned (drained).
Diced Tomatoes: Canned with their juices for a rich base.
Key Spices:
Cumin: Adds earthy warmth to the soup.
Chili Powder: For a smoky, slightly spicy kick.
Garlic: Minced or powdered, for depth of flavor.
Optional Toppings:
Shredded cheese (cheddar or Monterey Jack).
Sour cream for creaminess.
Fresh cilantro for a burst of freshness.
Lime wedges for added zest.
Substitutions and Variations:
Vegetarian Option: Replace chicken with extra black beans or diced tofu.
Spice Adjustment: Add jalapeños for heat or reduce chili powder for a milder taste.
Tortilla Substitution: Use crushed tortilla chips if tortilla strips are unavailable.
Dairy-Free: Skip cheese and sour cream, or use plant-based alternatives.
Step-by-Step Recipe for Panera Chicken Tortilla Soup
- Preparation
Chop Vegetables: Dice onions, mince garlic, and prepare any other fresh veggies you’re using.
Shred Chicken: If using pre-cooked chicken, shred it into bite-sized pieces.
Gather Ingredients: Measure out black beans, corn, diced tomatoes, and spices (cumin, chili powder, etc.).
- Cooking Process
Sauté Aromatics: Heat a large soup pot over medium heat. Add a drizzle of oil, then sauté onions and garlic until fragrant. Stir in the spices (cumin, chili powder) to toast them briefly.
Combine Ingredients: Add shredded chicken, black beans, corn, and diced tomatoes (with juices) to the pot. Stir to combine.
Simmer the Soup: Pour in chicken broth and bring the soup to a gentle boil. Lower the heat and let it simmer for 20–25 minutes, allowing the flavors to meld together.
- Final Touches
Optional Creaminess: For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, transfer a cup of soup to a blender, blend, and return it to the pot.
Add Tortilla Strips: Stir in tortilla strips just before serving for a delightful crunch.
Garnish and Serve: Top each bowl with shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime for extra flavor.
Tips for Making the Best Chicken Tortilla Soup
- Use Fresh Ingredients for Better Flavor
Opt for fresh vegetables like onions, garlic, and tomatoes whenever possible.
Use freshly cooked or rotisserie chicken for the best texture and taste.
Fresh lime juice and cilantro can elevate the soup’s flavor profile.
- Adjust Spice Levels to Suit Your Taste
For a mild soup, reduce the amount of chili powder or skip spicy additions like jalapeños.
For extra heat, add cayenne pepper, red chili flakes, or diced jalapeños.
Taste as you go to ensure the spice balance is just right.
- Achieve the Perfect Balance of Creamy and Brothy Texture
For a creamier soup, blend a portion of it with an immersion blender or add a splash of heavy cream.
To keep it brothy, avoid blending and add extra chicken broth for a lighter consistency.
Experiment to find your preferred balance between creamy and brothy.
- Suggested Toppings and Sides
Toppings: Shredded cheese, sour cream, avocado slices, or tortilla strips for added texture and flavor.
Sides: Serve with crusty bread rolls, warm cornbread, or a fresh green salad for a complete meal.
Nutrition Facts and Variations
Nutrition Facts (Approximate per Serving):
Calories: Around 250–350 calories per serving, depending on portion size and toppings.
Protein: Approximately 20–25 grams of protein from the chicken and beans.
Fat: Roughly 8–12 grams, with most of the fat coming from the chicken and optional toppings.
Carbohydrates: Around 30–40 grams, primarily from beans, corn, and tortilla strips.
Fiber: 6–8 grams, thanks to the beans and vegetables.
Sodium: 700–900 milligrams, depending on the broth and added salt.
Sugar: Around 4–6 grams, mostly from the natural sugars in tomatoes and corn.
Variations of the Recipe:
- Vegetarian Option
Replace chicken with extra black beans, pinto beans, or tofu for a protein-packed vegetarian version.
Use vegetable broth instead of chicken broth to keep the recipe entirely plant-based.
- Add a Spicy Twist
For extra heat, add diced jalapeños or hot sauce to the soup.
Adjust the level of spiciness by tasting and adding more as desired.
- Creamy Version
Create a creamy soup by adding a splash of heavy cream or half-and-half towards the end of cooking.
For a dairy-free creamy option, use coconut milk or cashew cream for richness and flavor.
These variations offer flexibility, allowing you to tailor the soup to your dietary needs or taste preferences!
Why You’ll Love This Copycat Panera Recipe
- Cost-Effective Compared to Buying at Panera
Making Panera Chicken Tortilla Soup at home can save you money.
A large batch made from simple ingredients can feed a family for a fraction of the price of dining out.
Plus, you’ll have leftovers for several meals!
- Easy to Prepare at Home with Simple Ingredients
This recipe requires just a handful of pantry staples and fresh ingredients.
No need for complex cooking techniques—just sauté, simmer, and serve!
It’s a straightforward recipe that even beginner cooks can master.
- Customizable to Dietary Needs and Preferences
Whether you’re vegetarian, gluten-free, or dairy-free, this recipe can be easily adapted.
Swap ingredients like chicken or dairy products to suit your needs.
Adjust spice levels or toppings to match your personal taste preferences.
- A Comforting and Hearty Dish for Any Season
This soup is perfect for cozy, cold days, but it’s light enough to enjoy year-round.
It’s hearty and filling, making it an excellent choice for lunch or dinner.
With its balanced flavors and textures, it’s a crowd-pleaser for any occasion.
By preparing this copycat Panera recipe at home, you get a satisfying, customizable, and budget-friendly dish that rivals the original!
Making Panera Chicken Tortilla Soup at home is a fantastic way to enjoy a delicious, comforting meal without the cost of dining out. With simple ingredients and easy-to-follow steps, you can create a flavorful soup that rivals the original. Customize it to your liking, whether you prefer a spicier version, a creamy twist, or a vegetarian option.
We hope you give this recipe a try and enjoy the homemade warmth it brings to your table. Share your own variations or tips in the comments below – we’d love to hear how you made it your own!
For more inspiration and expert tips on cooking, check out Bon Appétit: Soup Recipes and Tips.
Happy cooking, and enjoy your delicious Panera Chicken Tortilla Soup!
Panera Chicken Tortilla Soup
Course: Main, SoupsCuisine: American, MexicanDifficulty: Easy4
servings15
minutes30
minutes350
kcalIngredients
2 cups shredded chicken (rotisserie chicken works well)
1 cup tortilla strips (or crushed tortilla chips)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes, with juices
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
4 cups chicken broth (or vegetable broth for a vegetarian version)
1 tablespoon olive oil (for sautéing)
Salt and pepper to taste
Optional Toppings:
Shredded cheese (cheddar or Monterey Jack)
Sour cream
Fresh cilantro
Lime wedges
Directions
- Prepare Ingredients
Shred the chicken (if using a rotisserie chicken).Dice the onion and mince the garlic.Drain and rinse the black beans and corn. - Sauté Aromatics
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sautéing until softened and fragrant (about 3-4 minutes).
Stir in the cumin and chili powder, cooking for another 1-2 minutes to toast the spices. - Add Main Ingredients
Add the shredded chicken, black beans, corn, and diced tomatoes (with juices) to the pot.
Pour in the chicken broth and stir to combine all ingredients. - Simmer
Bring the soup to a boil, then reduce the heat to low.
Let the soup simmer for 20-25 minutes to allow the flavors to blend together. - Blend (Optional)
For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot, or transfer a cup of the soup to a blender, blend, and return it to the pot. - Add Tortilla Strips and Final Touches
Stir in tortilla strips just before serving.
Taste and adjust salt and pepper as needed. - Serve and Garnish
Ladle the soup into bowls and garnish with shredded cheese, sour cream, fresh cilantro, and a squeeze of lime, if desired.
