Copycat Panera Southwest Chicken Soup

Copycat Panera Southwest Chicken Soup


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We can't get enough of Panera's tasty soups. Making their recipes at home is a great way to stay on a budget.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 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

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  1. Preheat oven to 400 degrees.

  2. 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.

  3. 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.

  4. 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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