When it comes to a cozy soup that wraps you in warmth and satisfaction, Panera Bread’s Southwest Chicken Soup is hard to beat. This dish not only delights your taste buds but also nourishes your body. Let’s explore what you can pair with this delicious soup, dive into its detailed recipe, and discover the charm that makes it a favorite.
Before we embark on this culinary adventure, let’s think about those perfect companions for your bowl of Southwest Chicken Soup. Picture this:
The crusty exterior and soft interior of a fresh loaf complement the soup’s creamy texture beautifully. Dip away!
A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette can bring balance to your meal. It’s refreshing!
Fluffy cornbread muffins add a bit of sweetness that contrasts perfectly with the smoky flavors of the soup. Comfort food at its finest!
The creaminess of guacamole and the crunch of tortilla chips add texture, making the meal even more enjoyable.
Whether filled with cheese or veggies, quesadillas are a delightful sidekick that rounds out the mix. Let’s not forget the salsa!
Living in a fast-paced world, I often find solace in comfort food. And nothing says comfort like a warm, hearty bowl of soup. After a long day, when the chill lingers in the air, I crave the type of meal that evokes memories of home cooking—and Panera’s Southwest Chicken Soup does just that.
This soup combines tender chunks of chicken, zesty spices, and hearty vegetables, creating more than just a meal; it’s an experience. Let’s dive into this delightful dish, learn how to make it, and see just why it deserves a place in your recipe book.
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What is Panera Bread Southwest Chicken Soup?
Panera Bread’s Southwest Chicken Soup is a creamy, flavorful concoction that features a medley of ingredients. At its core, it includes boneless chicken, vegetables, and spices. The soup is often highlighted by its creamy base and adventurous flavors derived from spices like cumin and chipotle.
This dish strikes a perfect balance between rich and refreshing, offering a satisfying comfort that stays with you long after the last spoonful.
Why You’ll Love This Panera Bread Southwest Chicken Soup
- Flavor Explosion: Every bite is a burst of flavors—smoky, spicy, and savory. Ingredients like chipotle powder and fire-roasted tomatoes elevate this dish to a whole new level. Trust me; your taste buds will thank you.
- Creamy Consistency: The soup has a velvety texture that feels luxurious. It’s rich but not overwhelming, making it perfect for any occasion.
- Easy to Make: Despite its restaurant-quality taste, this soup is straightforward to prepare. Busy schedule? No problem! You can whip this up in no time.
- Nutrient-Rich: Packed with chicken, beans, and veggies, it’s loaded with protein and fiber, making it not just delicious but also healthy.
- Versatile: This soup can be a main dish or a side, and you can easily modify it to suit your taste preferences. What’s not to love?
The Ingredients You Will Need to Make Panera Bread Southwest Chicken Soup
- 6 to 8 ounces boneless, skinless chicken breast or chicken tenders, sliced into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 3 to 4 cloves of garlic, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes, juices included
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can fire-roasted corn, thoroughly drained
- 1 (4-ounce) can diced green chilies or roasted poblano peppers, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano, crumbled
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon smoky chili powder
- 2 teaspoons fine kosher salt
- 1 teaspoon chipotle powder or paste
- 1 tablespoon fresh cilantro, finely chopped
- 32 ounces low-sodium chicken broth
- Juice from half a fresh lime, squeezed
- Homemade or store-bought crispy tortilla strips
Directions
Step 1: Prepare the Chicken
Heat the olive oil in a large pot over medium heat. Add the sliced chicken pieces and sauté until they are browned and cooked through, which takes about 5-7 minutes.
Step 2: Sauté the Aromatics
Once the chicken is cooked, add the chopped red onion and minced garlic. Stir well and cook until the onion is translucent and fragrant, about 2–3 minutes.
Step 3: Add the Vegetables
Incorporate the fire-roasted tomatoes, black beans, corn, and green chilies. Stir well to mix everything together and let it cook for another 2–3 minutes.
Step 4: Season the Soup
Add the cumin, Mexican oregano, paprika, chipotle powder, and salt. Stir well, allowing the spices to meld with the other ingredients.
Step 5: Pour in the Broth
Carefully pour in the chicken broth. Bring the mixture to a gentle simmer, allowing it to bubble away for about 10–15 minutes. This lets all the flavors blend beautifully.
Step 6: Add Fresh Ingredients
Stir in the lime juice and chopped cilantro. Taste and adjust the seasonings if needed—maybe a pinch more salt or a dash of lime for brightness.
Step 7: Serve with Garnish
Ladle the soup into bowls and top with crispy tortilla strips for texture. Enjoy while it’s hot!
Notes
- Use Fresh Ingredients: Fresh chicken and vegetables can elevate the flavors dramatically.
- Adjust Spice Levels: If you prefer a milder soup, reduce the chipotle and smoky chili powder.
- Make It Ahead: This soup tastes even better the next day.
- Add More Veggies: Toss in bell peppers, zucchini, or even spinach for added nutrients.
- Garnish Wisely: Try adding avocado, cheese, or sour cream to enhance creaminess and flavor.
Storage Tips
Store the cooled soup in air-tight containers in the refrigerator for about 3-4 days. For longer storage, transfer it to the freezer, where it can stay good for about 2-3 months.
To reheat, allow it to thaw overnight in the fridge, then gently reheat on the stove.
Serving Suggestions
- Pair with Crunchy Tortilla Chips
- Enjoy with Avocado Toast
- Serve with a Fresh Garden Salad
- Top with Shredded Cheese
- Offer with Fresh Lime Wedges
What Other Substitutes Can I Use in Panera Bread Southwest Chicken Soup?
- Turkey Instead of Chicken
- Vegetable Broth for a Vegetarian Option
- Canned Tomatoes Substituted for Fresh
- Quinoa Instead of Rice
- Alternative Beans Like Kidney or Pinto
Equipment
- large pot
Ingredients
- 6 to 8 ounces boneless skinless chicken breast or chicken tenders, sliced into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 1 small red onion finely chopped
- 3 to 4 cloves of garlic minced into a paste
- 1 14.5-ounce can fire-roasted diced tomatoes, with juices included
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can fire-roasted corn, thoroughly drained
- 1 4-ounce can diced green chilies or roasted poblano peppers, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano crumbled
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon smoky chili powder
- 2 teaspoons fine kosher salt
- 1 teaspoon chipotle powder or chipotle paste new addition for depth of flavor
- 1 tablespoon fresh cilantro finely chopped (new addition for added brightness)
- 32 ounces low-sodium chicken broth
- Juice from half a fresh lime squeezed
- Homemade or store-bought crispy tortilla strips
Instructions
Step 1: Prepare the Chicken
- Heat the olive oil in a large pot over medium heat. Add the sliced chicken pieces and sauté until they are browned and cooked through, which takes about 5-7 minutes.
Step 2: Sauté the Aromatics
- Once the chicken is cooked, add the chopped red onion and minced garlic. Stir well and cook until the onion is translucent and fragrant, about 2–3 minutes.
Step 3: Add the Vegetables
- Incorporate the fire-roasted tomatoes, black beans, corn, and green chilies. Stir well to mix everything together and let it cook for another 2–3 minutes.
Step 4: Season the Soup
- Add the cumin, Mexican oregano, paprika, chipotle powder, and salt. Stir well, allowing the spices to meld with the other ingredients.
Step 5: Pour in the Broth
- Carefully pour in the chicken broth. Bring the mixture to a gentle simmer, allowing it to bubble away for about 10–15 minutes. This lets all the flavors blend beautifully.
Step 6: Add Fresh Ingredients
- Stir in the lime juice and chopped cilantro. Taste and adjust the seasonings if needed—maybe a pinch more salt or a dash of lime for brightness.
Step 7: Serve with Garnish
- Ladle the soup into bowls and top with crispy tortilla strips for texture. Enjoy while it’s hot!
Notes
- Use Fresh Ingredients: Fresh chicken and vegetables can elevate the flavors dramatically.
- Adjust Spice Levels: If you prefer a milder soup, reduce the chipotle and smoky chili powder.
- Make It Ahead: This soup tastes even better the next day.
- Add More Veggies: Toss in bell peppers, zucchini, or even spinach for added nutrients.
- Garnish Wisely: Try adding avocado, cheese, or sour cream to enhance creaminess and flavor.
Nutrition
Frequently Asked Questions
1. Can I make this soup in a slow cooker?
Yes! Sauté the chicken and aromatics first, then transfer everything to your slow cooker. Cook on low for 4-6 hours.
2. Is the soup gluten-free?
Yes, with gluten-free tortilla strips.
3. How can I thicken the soup?
Mix a tablespoon of cornstarch with water and stir it in during the last few minutes of cooking.
4. Can I use frozen chicken?
Yes, thaw it fully before cooking.
5. What if I can’t find fire-roasted tomatoes?
Regular diced tomatoes work fine; add smoked paprika for a similar flavor.
6. How many servings does this recipe make?
About 4-6 servings.
Conclusion
Panera Bread’s Southwest Chicken Soup is a heartwarming experience loaded with flavor and comfort. It’s easy to prepare and tailor to your taste, making it a necessity in my kitchen.
Treat yourself to this delicious soup—it’s a warm hug in a bowl, and you deserve it!