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Easy Panera Bread Southwest Chicken Soup Recipe

Panera Bread Southwest Chicken Soup Recipe

Living in a fast-paced world, I often find solace in comfort food. And nothing says comfort like a warm, hearty bowl of soup.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Soup
Cuisine: American
Keyword: Panera Bread Southwest Chicken Soup Recipe
Servings: 6 Servings
Calories: 300kcal
Author: Bex Smith

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

Calories: 300kcal | Carbohydrates: 25g | Protein: 30g | Fat: 10g | Sodium: 600mg | Fiber: 8g
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