Panera Chicken Tortilla Soup Recipe
A quick and healthy chicken, vegetable, and black bean soup garnished with crunchy tortilla strips... Ready to eat in 30 minutes!
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Ingredients
- 2 teaspoons olive oil
- 16 ounces boneless chicken breast - cut in cubes
- 1 small onion - chopped
- 1 teaspoon ground cumin
- 3 cloves garlic - minced
- 4 cups chicken broth +/-
- 2 teaspoons Mexican oregano
- 1 teaspoon ground red chile powder - or to taste
- 14.5 ounces canned tomatoes - with their juice
- ½ cup green chile - chopped
- 1 cup corn kernels
- 1 can black beans - rinsed and drained
- sea salt and fresh ground pepper - to taste
Instructions
- Brown the chicken in a heavy soup pot with a drizzle of olive oil over medium-high heat. Remove from pot.
- To the same pot, add a drizzle of olive oil (if pan is dry) over medium-high heat. Add the chopped onion. Sauté about 2 minutes. Add the garlic and ground cumin, and cook an additional 1-2 minutes.
- Add broth, chicken, Mexican oregano, red chile powder, and tomatoes. Simmer 5 minutes before adding the green chile, corn, and black beans. Simmer an additional 10 minutes covered. While the soup simmers, prepare the garnishes.
- Ladle the chicken tortilla soup into bowls. Garnish with prepared tortilla strips, lime wedges, cheese, and chopped cilantro as desired.
Notes
If you use salted chicken broth, you may not want any salt. If you use unsalted chicken broth, start with about 1/2 teaspoon and season to taste.
Nutrition
Calories: 400kcal | Carbohydrates: 39g | Protein: 37g | Fat: 8g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com