Panera’s Southwest Chicken Tortilla Bowl
Cook time
Total time
Serves: 6 to 8 servings
  • 4 tortillas
  • 2 tablespoons olive oil
  • Salt to taste
  • ½ cup brown rice
  • ½ cup quinoa
  • 1 small onion, peeled and diced
  • 1 clove of garlic, peeled and minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small carrot, julienned
  • ¼ cup shredded cabbage
  • ½ a radicchio head, shredded
  • 1 can fire roasted tomatoes
  • 1 lb chicken (roughly 2 breasts), cooked and shredded.
  • 6 cups chicken broth
  • ⅓ cup frozen corn
  • ½ cup roasted red peppers, chopped
  • ⅓ cup pickled onions
  • 2 cups baby spinach
  • 1 lime sliced
  1. Preheat the oven to 425 degrees.
  2. Stack the tortillas and slice in half. Cut the halves crosswise into ½ inch strips. Place on a rimmed baking sheet and toss with 1 tablespoon olive oil. Add salt to taste and place in the oven for 8 to 10 minutes, or until golden brown. Remove from heat and set aside.
  3. Prepare the rice and quinoa according to package instructions and set aside.
  4. In a large sauce pan or Dutch oven, heat the oil over medium high heat. Add the onion and garlic and sauté for 2 minutes, or until it becomes fragrant.
  5. Stir in the chili powder, paprika, cumin, cayenne, salt and black pepper. Add the carrot, cabbage, and radicchio. Cook for 1 to 2 minutes, stirring well.
  6. Add the canned tomatoes, chicken and broth, Bring to a boil then reduce to a simmer. And cook for 10 minutes.
  7. Stir in the corn, red peppers, rice, quinoa, and let simmer for another 5 minutes.
  8. Add the pickled onions, and spinach, stir well and remove from heat. Serve immediately with tortilla strips, and a slice of lime on top.
Recipe by Sweet Love and Ginger at