Sauteed onion, garlic, and seasoning is combined with canned tomatoes, roasted corn, black beans, and chicken. This Panera Bread copycat soup has a flavorful broth and is topped with crispy tortilla stirps and other toppings.
114.5 oz. canFire roasted diced tomatoes with juice
14 oz. canDiced green chilis or sliced poblano peppers
6-8oz.Boneless skinless chicken breast or tenders
32oz.Chicken stock
Homemade or store-bought tortilla strips
Squeeze of fresh lime juice
Instructions
In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in diced onion. Sauté for 2-3 minutes until soft, add in minced garlic. Sauté for another 1-2 minutes until fragrant. Mix in dry seasonings.
2 tbsp Olive oil, 1 small Red onion, 3-4 cloves Garlic, 2 tsp Cumin, 1/2 tsp Chili powder, 2 tsp Kosher salt , 1 tsp Paprika , 1 tsp Mexican oregano
Keeping the heat on medium-high, add in the black beans, corn, tomatoes, chilis, chicken breast, and chicken stock, Stir to combine and cover. Simmer for 35-40 minutes.
1 15 oz. can Black beans, 1 14.5 oz. can Fire roasted corn, 1 14.5 oz. can Fire roasted diced tomatoes with juice , 1 4 oz. can Diced green chilis or sliced poblano peppers , 6-8 oz. Boneless skinless chicken breast or tenders, 32 oz. Chicken stock
Once the chicken is cooked through, remove and shred with two forks. Return to the pot. Serve soup topped with tortilla strips. Garnish with avocados, lime, cilantro, or green onions.
Homemade or store-bought tortilla strips , Squeeze of fresh lime juice
This soup will keep in an airtight container in the fridge for 3-4 days.