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A bowl of homemade chicken tortilla soup garnished with crispy tortilla strips, avocado, cilantro, and sour cream, served on a wooden table with a lime wedge.

Panera Bread Chicken Tortilla Soup

This homemade version of Panera Bread’s Chicken Tortilla Soup is packed with bold flavors, tender chicken, and just the right amount of heat. It’s quick, easy, and perfect for cozy dinners or meal prep. Customize the toppings to make it your own!
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp – Olive oil – for sautéing
  • 1 medium – Onion – diced
  • 2 cloves – Garlic – minced
  • 1 – Jalapeño – seeded and minced optional for heat
  • 1 tsp – Ground cumin
  • 1 tsp – Chili powder
  • ½ tsp – Smoked paprika
  • 4 cups – Chicken broth – low-sodium
  • 1 can 15 oz – Fire-roasted tomatoes – undrained
  • 1 cup – Corn kernels – fresh or frozen
  • 1 ½ cups – Cooked shredded chicken – rotisserie or homemade
  • Salt and pepper – to taste
  • 1 – Lime – juiced
  • Tortilla strips – for topping
  • Fresh cilantro – chopped for garnish
  • Avocado – sliced for garnish
  • Shredded cheese – optional
  • Sour cream or Greek yogurt – optional topping

Equipment

  • 1 large pot or Dutch oven for cooking the soup
  • Cutting Board to prep vegetables and chicken
  • Knife for chopping ingredients
  • Ladle for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
  2. Stir in garlic and jalapeño, cooking for another minute until fragrant.
  3. Add cumin, chili powder, and smoked paprika. Stir to coat the onions and release the spices' aroma.
  4. Pour in chicken broth and fire-roasted tomatoes (with juice). Stir well.
  5. Add corn and shredded chicken. Season with salt and pepper to taste.
  6. Bring the soup to a gentle boil, then reduce heat and simmer for 15–20 minutes.
  7. Stir in lime juice. Taste and adjust seasoning if needed.
  8. Ladle into bowls and top with tortilla strips, cilantro, avocado, cheese, or a dollop of sour cream.
  9. Serve hot and enjoy!

Notes

  • Make it spicier by adding extra jalapeño or a dash of cayenne.
  • For a creamier version, stir in a spoonful of sour cream or a splash of heavy cream before serving.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months (just skip the toppings until you’re ready to eat).