Panera Chicken Tortilla Soup Recipe

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Healthy chicken tortilla soup is a delicious and nutritious meal that's great on a chilly winter night (or any time of year). It's easy to make and a perfect meal prep recipe!


Units Scale
  • 1 Tbsp olive oil
  • 2lbs (970g) chicken breast
  • 1 medium yellow onion (295g), diced
  • 1 bell pepper (155g; any color), seeded and chopped
  • 2 jalapenos (58g), seeded and diced (leave more seeds for more spice!)
  • 5 cloves (17g) garlic, minced
  • 2 Tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 8 cups (1814g) chicken broth
  • 2-10oz cans (574g total) fire-roasted tomatoes
  • 1-14oz can (301g) corn, drained
  • 1-14.5oz (271g) can black beans, rinsed and drained
  • 1/4 cup lime juice
  • 1/3 cup (18g) cilantro, chopped


  1. Pour olive oil into a large stock pot and turn heat on medium high.
  2. Once oil is hot (3-5 minutes), brown chicken on all sides, ~3-5 minutes per side.
  3. Add onion, peppers, garlic, tomato paste, and seasonings. Cook until softened and tender.
  4. Pour in broth, tomatoes, corn, and beans.
  5. Bring to a simmer and cook for 30 minutes.
  6. Remove chicken and shred on a plate or in a stand mixer.
  7. Place chicken back into pot and add lime juice and cilantro.
  8. Stir and cook another 5 minutes.
  9. Garnish, serve, & enjoy!


  • Store leftover panera chicken tortilla soup in an airtight container in the refrigerator for up to 5 days or freezer for up to 2 months.
  • I recommend serving this healthy chicken tortilla soup with a squeeze of fresh lime juice, sprinkle of fresh cilantro, shredded low-fat cheddar or Mexican cheese blend, and sliced avocado with homemade tortilla chips or corn tortillas on the side or crunchy tortilla strips on top!
  • This chicken tortilla soup recipe is the perfect recipe when you have a busy schedule and need a quick meal. Plus it keeps and reheats really well! I love making this when I know I'm not going to have a lot of time to cook but want a healthy, delicious meal ready in the fridge!
  • I use jalapenos in this recipe, but you can use any pepper you want: poblano peppers, green chile, chili peppers, etc.
  • Similar to the peppers, you can use any type of bean in lieu of or in addition to black beans: kidney beans, red beans, etc.
  • If you want to make this soup really fast, you can use rotisserie chicken instead of raw chicken breast and skip a couple of steps!
  • Don't skip the searing step with the chicken and veggies! Browning the meat and veggies gives so much flavor to this homemade chicken tortilla soup, it's a must.


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