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+ servings
A single bowl of Panera copy cat chicken tortilla soup with an orange cloth and copper spoon.

Panera Chicken Tortilla Soup Recipe

Tamara Andersen
A quick and healthy chicken, vegetable, and black bean soup garnished with crunchy tortilla strips... Ready to eat in 30 minutes!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine American Southwest
Servings 4 servings
Calories 400 kcal


  • 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
  • 1 can 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


  • 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.


If you use salted chicken broth, you may not want any salt. If you use unsalted chicken broth, start with about ½ teaspoon and season to taste.


Calories: 400kcalCarbohydrates: 39gProtein: 37gFat: 8g
Keyword chicken and black bean soup, chicken tortilla soup recipes, gluten free soup recipes, healthy soup recipes, Panera chicken tortilla soup recipe, Panera copy cat soup recipe
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