Panera Chicken Tortilla Soup Copycat
This homemade copycat of Panera’s Chicken Tortilla Soup brings bold, smoky flavor and just the right amount of spice, made with pantry staples in under 30 minutes. It’s hearty, healthy, and freezer-friendly. Perfect for cozy nights or anytime comfort food cravings strike.
Equipment
- 1 Large Soup Pot Or Dutch oven
- 1 Cutting Board For prepping veggies
- 1 Chef’s knife For chopping ingredients
- 1 Wooden spoon For stirring while cooking
- 1 Ladle For serving the soup
- 1 Immersion Blender Optional, for texture tweak
Ingredients
- Main Ingredients:
- 1 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 –2 jalapeños seeded and diced (or 1 chipotle in adobo)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 can 15 oz fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 cup sweet corn frozen or canned
- 2 cups shredded cooked chicken
- Juice of 1 lime
- Salt and pepper to taste
- Optional Garnishes:
- Crispy tortilla strips
- Shredded cheese
- Fresh cilantro
- Sour cream
- Extra lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 3–4 minutes until soft and fragrant.
- Add diced jalapeños, chili powder, cumin, and smoked paprika. Cook for another minute to toast the spices.
- Pour in the fire-roasted tomatoes, chicken broth, black beans, and corn. Stir to combine.
- Add shredded chicken and bring to a simmer. Let cook for 15–20 minutes.
- Optional: Use an immersion blender to partially blend for a thicker texture.
- Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper.
- Serve hot with tortilla strips and your favorite toppings.
Notes
- To make it vegetarian, omit the chicken and use vegetable broth.
- For a creamier version, stir in ¼ cup heavy cream or coconut milk.
- Freezes well for up to 3 months.
- Spice level is adjustable, start mild and build heat to taste!