Copycat Panera Southwest Chicken Soup
15 min preparation + 15 min cooking
Serving Size / Yield
- 6 corn tortillas
- 1/2 tsp. chili powder
- 1/8 tsp. salt
- 1/4 tsp. salt
- 1 Tbs. olive oil
- 6 oz. boneless, skinless chicken thighs
- 1 sm. green bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1/2 C. chopped onion
- 3 garlic cloves, minced
- 1 can diced tomatoes, drained
- 1 can low-sodium chicken broth
- 1/4 C. water
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 C. Monterey Jack cheese, shredded
- 2 Tbs. fresh cilantro, chopped
- 1 lime, wedged
- Preheat oven to 400 degrees.
- Cut tortilla into 1/2 inch wide strips. Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.
- Heat oil in a medium saucepan over medium heat. Cut chicken thighs into 1/4 inch pieces and sauté until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeño pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.
- Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high heat. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing.
Recipe courtesy of Panera
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