A amazing bowl of Panera Chicken Tortilla Soup is just what you need to spice up your dinner routine. This recipe brings the beloved restaurant favorite right into your kitchen, with a homemade touch that’s sure to impress.
Why This Recipe Works
- It’s a perfect blend of spices and textures, offering a comforting yet exciting eating experience.
- Using rotisserie chicken saves time without sacrificing flavor, making it a great weeknight meal.
- The addition of fresh toppings like avocado and lime adds a bright contrast to the rich soup.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded rotisserie chicken
- 1 cup frozen corn
- Salt and pepper to taste
- For serving: tortilla strips, avocado slices, lime wedges, cilantro, shredded cheese
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeno, sautéing until they’re soft and fragrant, about 5 minutes. This base layer of flavors is crucial for a depth of taste in your soup.
Step 2: Spice It Up
Stir in the cumin and chili powder, cooking for another minute until the spices are toasted and aromatic. This step unlocks the spices’ flavors, ensuring your soup is packed with taste.
Step 3: Add Liquids and Simmer
Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together beautifully.
Step 4: Incorporate Chicken and Beans
Add the shredded chicken, black beans, and corn to the pot. Simmer for another 10 minutes, or until everything is heated through. Season with salt and pepper to taste.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with tortilla strips, avocado slices, a squeeze of lime, cilantro, and shredded cheese. These toppings add texture and freshness, elevating the soup to restaurant quality.
Tips and Tricks
For an even richer flavor, consider browning the chicken slightly before adding it to the soup. If you’re short on time, pre-shredded chicken from the store works just fine. To make the soup spicier, leave the seeds in the jalapeno or add a pinch of cayenne pepper. For a thicker soup, blend a portion of it before adding the chicken and beans. Always taste and adjust the seasoning before serving to ensure it’s perfectly balanced.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Creamy Twist: Stir in a half cup of heavy cream or coconut milk for a richer texture.
- Extra Veggies: Add diced zucchini or bell peppers when sautéing the onions for added nutrition.
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores beautifully in the refrigerator for up to 3 days. In fact, the flavors deepen over time, making it even more delicious. Just reheat on the stove or in the microwave before serving.
Can I freeze the soup?
Yes, this soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of rotisserie chicken?
You can use any cooked chicken you have on hand, or even turkey. For a quicker option, canned chicken is a viable substitute, though fresh or rotisserie chicken is preferred for the best flavor.
Summary
This Panera Chicken Tortilla Soup recipe is a hearty, flavorful dish that’s easy to make and customizable to your taste. Perfect for any day of the week, it’s sure to become a family favorite.
