Panera chicken tortilla soup is cubed chicken breast, black beans, corn, green chile and canned tomatoes simmered in chicken broth with cumin, Mexican oregano and red chile powder, topped with crispy tortilla strips. Thirty minutes, serves 4 at 400 calories.
Browning the chicken first and then removing it from the pot before the onion goes in is the step that builds two layers of flavour. The fond left in the pot seasons the aromatics, and the chicken finishes cooking gently when it goes back into the simmering broth. Skip the browning and the chicken poaches grey with no crust and no depth.
Mexican oregano instead of regular oregano is a small swap that makes a real difference. Regular oregano is Mediterranean and tastes minty. Mexican oregano is citrusy and slightly peppery, which fits a southwest broth far better. If you cannot find it, regular oregano works but the soup will taste more Italian than Mexican.
Panera Chicken Tortilla Soup
Course: Soups, DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes400
kcalCubed chicken breast browned in a Dutch oven, then simmered in chicken broth with onion, garlic, cumin, Mexican oregano, red chile powder, canned tomatoes, green chile, black beans and corn. Topped with crispy tortilla strips, cheese and lime.
Ingredients
2 teaspoons olive oil
16 ounces boneless chicken breast, cut in cubes
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
4 cups chicken broth
2 teaspoons Mexican oregano
1 teaspoon ground red chile powder
14.5 ounces canned tomatoes, with their juice
1/2 cup green chile, chopped
1 cup corn kernels
1 can black beans, rinsed and drained
Sea salt and fresh ground pepper, to taste
Tortilla strips, lime wedges, cheese and cilantro for garnish
Directions
- Brown the chicken:Heat olive oil in a heavy pot over medium-high heat. Add the cubed chicken and cook until browned on the outside but not fully cooked through. Remove and set aside.
- Sauté the aromatics:In the same pot, add a drizzle of oil if dry. Cook the onion for 2 minutes until softening. Add the garlic and cumin and cook 1 to 2 minutes until fragrant.
- Build the soup:Add the broth, chicken, Mexican oregano, red chile powder and canned tomatoes. Simmer for 5 minutes. Add the green chile, corn and black beans. Cover and simmer for 10 more minutes.
- Serve:Ladle into bowls and top with crispy tortilla strips, cheese, lime wedges and cilantro.
FAQs
What kind of red chile powder should you use?
Ancho, chipotle or New Mexico red chile powder. These are single-ingredient ground chiles with real depth. Generic “chili powder” from the spice aisle is a blend that includes cumin, garlic powder and oregano already in it, so using it here doubles up on spices you have already added separately.
Can you use rotisserie chicken?
Yes. Skip the browning step and stir shredded rotisserie chicken in with the black beans and green chile. The broth will not pick up the fond from browning, so use the best stock you can find to compensate.
What green chile works best?
Hatch green chile is the gold standard if you can find it, either frozen or canned. Regular canned chopped green chiles from any supermarket work fine. Fire-roasted varieties add a smoky note that fits the soup well.
Can you make this in a slow cooker?
Yes. Brown the chicken on the stove first for the fond, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the corn and black beans in the last hour so they do not get mushy.
How do you store and freeze this soup?
Fridge for up to 5 days, freezer for up to 2 months. Store without the tortilla strips, cheese and lime, since those go soggy. Add fresh garnishes when you reheat. Reheat on the stove or in the microwave.
