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Panera chicken tortilla soup in a white bowl.

Panera Chicken Tortilla Soup (Copycat)

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Here’s how to make a homemade copycat version of the Panera Chicken Tortilla Soup. This is a warming and nourishing recipe using real food ingredients. You’re sure to love this Panera style soup on a cold day!

  • Total Time: 45 Minutes
  • Yield: 6 Servings 1x


Units Scale
  • 2 tablespoons cooking oil (I used avocado oil)
  • 2 boneless, skinless chicken breasts
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 1 red bell pepper, chopped
  • 1 15ounce can black beans, drained and rinsed
  • 1 15ounce can sweet corn, drained
  • 1 15ounce can diced tomatoes, with the juice
  • 4 cups reduced-sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 lime, juiced
  • 1/2 cup chopped fresh cilantro (optional, for topping)
  • Sliced avocado (optional, for topping)
  • Tortilla strips or corn tortilla chips for topping


  1. In a large pot, heat the oil over medium heat. Add the chicken, and cook until browned on both sides and cooked through.
  2. Remove the chicken from the pot to a clean plate to rest.
  3. In the same pot, add the onion, garlic, jalapeno, and red bell pepper. Sauté for a few minutes until the veggies start to soften.
  4. Add the black beans, corn, and diced tomatoes, and stir to combine.
  5. Use two forks to shred the chicken. Or, you can also chop the chicken into bite-sized pieces. Return the chicken to the pot along with the chicken broth, chili powder, cumin, and oregano.
  6. Bring the ingredients to a simmer and then reduce the heat and let simmer for about 10 minutes to ensure everything is heated through.
  7. Turn off the heat and stir in the salt, pepper, and lime juice.
  8. Top with cilantro and tortilla strips and serve hot.


  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, freeze for up to 2 months and defrost and reheat before serving.
  2. To make baked tortilla strips, you can cut several corn tortillas into strips, about ¼-inch wide. Toss them in olive oil and then lay on a baking sheet. Bake in an oven at 375 degrees F for 12-14 minutes, or until they are golden and crispy. Let them cool for a few minutes and then serve on top of your soup.
  3. The nutrition data for this soup does not include the tortilla strip topping.
  4. Feel free to top the soup with additional toppings that you like, including salsa, shredded cheese, sour cream, or avocado.


  • Serving Size:
  • Calories: 342
  • Sugar: 9.6 g
  • Sodium: 880.1 mg
  • Fat: 10.7 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 38.2 g
  • Fiber: 8.3 g
  • Protein: 27.2 g
  • Cholesterol: 55.2 mg