Panera Southwest Chicken Soup

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Panera Southwest Chicken Soup  

Instructions

Ingredients
6 corn tortillas (6-inch), cut into ½-inch-wide strips
½ teaspoon chili powder
Pinch of salt, plus ¼ teaspoon
1 tablespoon olive oil
6 ounces boneless, skinless chicken thighs, cut in ¼-inch pieces
1 small green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
½ cup chopped onion
3 garlic cloves, minced
1 can (14 ounces) petite-cut diced tomatoes, drained
1 can (14 ounces) low-sodium chicken broth
¼ cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
4 lime wedges

Directions

1. Preheat oven to 400ºF.

2. 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. Meanwhile, heat oil in a medium saucepan over medium heat. Sauté chicken thigh pieces 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 hea

Panera Soup Recipes  
FREE Panera Soup Recipes
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