Recipe: Chicken Tortilla Soup Panera

September 15, 2023 Post a Comment

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Instant Pot Chicken Tortilla Soup Recipe • Salt & Lavender from www.saltandlavender.com

Description

Chicken tortilla soup is a comforting and delicious meal that is perfect for a chilly day. This recipe is inspired by the popular Panera Bread version, and it is packed with flavor, protein, and vegetables. It is a hearty soup that can be served as a main dish or as a side dish for a Mexican-themed dinner. The soup is made with chicken, vegetables, beans, and spices, and it is topped with crispy tortilla strips, cheese, and sour cream.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
2 cups cooked shredded chicken
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
4 corn tortillas, sliced into thin strips
1/2 cup shredded cheddar cheese
Sour cream for garnish

Equipment

Dutch oven or large soup pot
Cutting board
Sharp knife
Measuring cups and spoons
Can opener
Large spoon
Baking sheet
Parchment paper

Method

Preheat the oven to 375°F.
Heat the olive oil in a Dutch oven or large soup pot over medium heat.
Add the onion, garlic, red bell pepper, green bell pepper, and jalapeno pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the cumin, chili powder, oregano, and salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
Add the cooked shredded chicken, lime juice, and cilantro. Stir to combine and cook for an additional 5-10 minutes, until the chicken is heated through.
While the soup is simmering, prepare the tortilla strips. Place the sliced tortillas on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until crispy.
To serve, ladle the soup into bowls and top with the crispy tortilla strips, shredded cheddar cheese, and a dollop of sour cream.

Notes

If you don't have cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts in the oven or on the stove.
You can adjust the level of spiciness by adding more or less jalapeno pepper or chili powder.
If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
You can use any type of cheese for the topping, such as Monterey Jack or pepper jack.

Nutrition Info

This recipe yields approximately 6 servings.

Calories: 350
Total fat: 13g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 1190mg
Total carbohydrates: 39g
Dietary fiber: 9g
Total sugars: 8g
Protein: 23g

Recipes FAQ

What can I serve with chicken tortilla soup?

You can serve chicken tortilla soup with tortilla chips, avocado, lime wedges, or a side salad.

Can I make chicken tortilla soup in advance?

Yes, you can make chicken tortilla soup in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the soup on the stove or in the microwave before serving.

What can I substitute for chicken broth?

You can substitute chicken broth with vegetable broth, beef broth, or water.

Recipe Tips

Use a sharp knife to chop the vegetables evenly.
Be careful when handling the jalapeno pepper, as the seeds and membranes can be spicy. Wear gloves or wash your hands thoroughly after handling.
Adjust the seasoning to your preference. Taste the soup and add more salt, cumin, or chili powder if desired.
Make sure to slice the tortillas thinly to ensure they crisp up in the oven.
Store leftover tortilla strips in an airtight container for up to 3 days.