When I think of a comforting bowl of Chicken Tortilla Soup, my mind quickly wanders to the ways you can elevate this dish. The vibrant flavors of the soup harmonize beautifully with a variety of sides.
A simple side salad loaded with crisp greens and a light vinaigrette offers a refreshing contrast to the rich soup.
Cornbread, with its slightly sweet flavor, is like a warm hug on a chilly day. If you want to stick with the Mexican theme, tortilla chips sprinkled with a bit of lime and chili powder can add an exciting crunch.
You can also serve it with a dollop of creamy avocado or a splash of lime juice over top. Each of these pairings enhances the experience of enjoying this delightful soup.
I stumbled upon this Chicken Tortilla Soup recipe while looking for something that warmed me up on a dreary evening. Picture this: it’s one of those cold nights, and my kitchen filled with savory aromas as I stirred the pot.
This soup, reminiscent of Panera’s menu, was exactly what I was craving. It’s nutritious, hearty, and serves as a complete meal. Plus, it’s easy to whip up and uses simple ingredients that are often staples in my kitchen. This dish brings comfort, is packed with flavor, and can easily be made in large batches.
During my quest for the perfect recipe, I discovered that the ingredients blend seamlessly. You have the rich protein from chicken, the earthiness of beans, and a touch of smokiness from spices.
I felt a sense of satisfaction knowing I could create such a warming dish at home.
You will also like the following Soup recipes!
- Best Panera Black Bean Soup Recipe
- How to make Panera Bread 10 Vegetable Soup
- Easy Panera Potato Soup Recipe
Ingredients List
Here’s what you’ll need to craft your very own bowl of Chicken Tortilla Soup:
- 6-8 ounces boneless, skinless chicken breast
- 2 tablespoons extra-virgin olive oil
- 1 small purple onion, finely chopped
- 3-4 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoky chili powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground coriander
- 1 teaspoon coarse kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can fire-roasted corn kernels, drained
- 1 (15-ounce) can fire-roasted diced tomatoes with their juices
- 1 (4-ounce) can mild green chilies with liquid
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon smoked chipotle powder
- 32 ounces chicken broth
How to Make Panera Chicken Tortilla Soup
Step 1: Sauté the Base
First things first, I heat the olive oil in a large pot over medium heat. Once the oil is shimmering, I toss in the chopped onion. You can hear that satisfying sizzle!
After a couple of minutes, when the onions become translucent, I add the minced garlic. Stirring gently, I allow it to cook until fragrant—about 1 minute should do. The aroma at this stage is simply mouthwatering.
Step 2: Add the Spices
Now comes the fun part—spicing it up! I sprinkle in the cumin, smoky chili powder, sweet paprika, ground coriander, and salt.
Stir it well so that each spice coats the onions and garlic. This step allows the spices to bloom, releasing their rich flavors into the oil, and filling the kitchen with that comforting smell we all love.
Step 3: Incorporate the Chicken
Next, I grab the chicken breast, cut it into bite-sized pieces, and toss it into the pot. I stir to coat the chicken in those lovely spices. I let it cook for about 5 minutes until it’s no longer pink.
Step 4: Mix in the Vegetables
At this stage, I dump in the black beans, fire-roasted corn, diced tomatoes with their juices, green chilies, and red bell pepper. The vibrant colors of this mixture are a feast for the eyes! Then, I stir it all together, letting the ingredients mingle slightly.
Step 5: Pour the Broth
Now comes the most crucial element—pouring in the chicken broth. I carefully stir everything again, ensuring that the chicken and vegetables are submerged in the liquid.
Once it’s bubbling, I turn the heat down to low and cover it, letting the soup simmer for about 15-20 minutes. This allows the flavors to deepen and meld beautifully.
Step 6: Final Touches and Serve
Once the time is up, I give the soup a taste. Sometimes, I might add more salt or spices at this point, based on my preference.
Next, I shred the chicken right in the pot with a fork, no need to take it out!
Finally, I serve it hot, with a sprinkling of tortilla strips or avocado on top, and perhaps a squeeze of fresh lime juice for good measure.
Recipe Notes
- Chicken Breast: This is my go-to for lean protein. You can use thighs if you prefer and desire more richness in flavor.
- Extra-Virgin Olive Oil: Not just for sautéing, it adds heart-healthy fats.
- Onion: Offers sweetness when sautéed, a staple in many cuisines.
- Garlic: A flavor powerhouse packed with health benefits. Plus, who can resist that aroma?
- Canned Ingredients: Fire-roasted varieties add a lovely depth. Fresh is great too, but sometimes canned is convenient.
- Spices: Don’t shy away from experimenting. A little adjustment can turn the flavor profile up a notch.
Recipe Variations
Feeling creative? Here are some variations I’ve tried or considered:
- Vegetarian Version: Swap chicken for more beans or even diced zucchini.
- Spice Level: Increase the chipotle powder for a heat boost, or add fresh jalapeños.
- Creamy Texture: Stir in a little cream or Greek yogurt before serving, giving it a smooth finish.
- Toppings: Try different garnishes like cilantro, cheese, or sour cream.
Equipment
- large pot
Ingredients
- 6-8 ounces boneless skinless chicken breast
- 2 tablespoons extra-virgin olive oil
- 1 small purple onion finely chopped
- 3-4 cloves fresh garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoky chili powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground coriander
- 1 teaspoon coarse kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can fire-roasted corn kernels, drained
- 1 15-ounce can fire-roasted diced tomatoes with their juices
- 1 4-ounce can mild green chilies with liquid
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon smoked chipotle powder
- 32 ounces chicken broth
Instructions
Step 1: Sauté the Base
- First things first, I heat the olive oil in a large pot over medium heat. Once the oil is shimmering, I toss in the chopped onion. You can hear that satisfying sizzle!
- After a couple of minutes, when the onions become translucent, I add the minced garlic. Stirring gently, I allow it to cook until fragrant—about 1 minute should do. The aroma at this stage is simply mouthwatering.
Step 2: Add the Spices
- Now comes the fun part—spicing it up! I sprinkle in the cumin, smoky chili powder, sweet paprika, ground coriander, and salt.
- Stir it well so that each spice coats the onions and garlic. This step allows the spices to bloom, releasing their rich flavors into the oil, and filling the kitchen with that comforting smell we all love.
Step 3: Incorporate the Chicken
- Next, I grab the chicken breast, cut it into bite-sized pieces, and toss it into the pot. I stir to coat the chicken in those lovely spices. I let it cook for about 5 minutes until it’s no longer pink.
Step 4: Mix in the Vegetables
- At this stage, I dump in the black beans, fire-roasted corn, diced tomatoes with their juices, green chilies, and red bell pepper. The vibrant colors of this mixture are a feast for the eyes! Then, I stir it all together, letting the ingredients mingle slightly.
Step 5: Pour the Broth
- Now comes the most crucial element—pouring in the chicken broth. I carefully stir everything again, ensuring that the chicken and vegetables are submerged in the liquid.
- Once it’s bubbling, I turn the heat down to low and cover it, letting the soup simmer for about 15-20 minutes. This allows the flavors to deepen and meld beautifully.
Step 6: Final Touches and Serve
- Once the time is up, I give the soup a taste. Sometimes, I might add more salt or spices at this point, based on my preference.
- Next, I shred the chicken right in the pot with a fork, no need to take it out!
- Finally, I serve it hot, with a sprinkling of tortilla strips or avocado on top, and perhaps a squeeze of fresh lime juice for good measure.
Notes
- Chicken Breast: This is my go-to for lean protein. You can use thighs if you prefer and desire more richness in flavor.
- Extra-Virgin Olive Oil: Not just for sautéing, it adds heart-healthy fats.
- Onion: Offers sweetness when sautéed, a staple in many cuisines.
- Garlic: A flavor powerhouse packed with health benefits. Plus, who can resist that aroma?
- Canned Ingredients: Fire-roasted varieties add a lovely depth. Fresh is great too, but sometimes canned is convenient.
- Spices: Don’t shy away from experimenting. A little adjustment can turn the flavor profile up a notch.
Nutrition
Frequently Asked Questions
1. Can I freeze Chicken Tortilla Soup?
Absolutely! This soup freezes well. Just store it in an airtight container and enjoy it within three months. To reheat, just thaw it in the fridge overnight and warm it up on the stove
2. How can I make this soup spicier?
For a spicy twist, add fresh diced jalapeños during the cooking process. You can also use hot salsa or additional chipotle powder.
3. What can I serve with Chicken Tortilla Soup?
A simple green salad, cornbread, or tortilla chips make great pairings. Even homemade quesadillas could complement the soup well.
4. Is this recipe healthy?
Yes! It is rich in protein from the chicken and beans and full of vegetables. You can also adjust the ingredients according to your dietary needs.
5. Can I make this soup in a slow cooker?
Certainly! You can throw all the ingredients into a slow cooker and set it on low for 6-8 hours or high for 3-4 hours. Just be sure to shred the chicken before serving.
6. Is it gluten-free?
Yes, this soup is naturally gluten-free as long as you use gluten-free broth and omit any gluten-containing toppings.
Conclusion
As I reflect on the journeys through my kitchen crafting this Panera-inspired Chicken Tortilla Soup, I’m delighted to share it with you. There’s something incredibly rewarding about creating a meal that warms not just your body, but your spirit too.
The whole process, from gathering the ingredients to savoring the final product, brings with it the joys of cooking and sharing.
So, why not dive into this delightful recipe? You might just find a new favorite that will become a staple in your kitchen. It’s all about turning simple ingredients into something magical with a little love and care. Enjoy the journey!