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Recipe – Saltgrass Steakhouse Tortilla Soup

Thursday, July 23, 2009 - Recipes

My dad made this new soup for dinner tonight. It was amazing, so I figured I would share the recipe with you imaginary peoples!

This is also my first time using the hRecipe plugin that I installed ages ago!

Anyways, it was delicious and I absolutely loved it. I added the shredded cheese to mine and it made it just perfect!! You should give it a try and if you have any questions, just ask and I’ll do my best to answer them. :-)

Recipe: Saltgrass Steakhouse Tortilla Soup

Ingredients

  • 4 oz. unsalted butter
  • 4 oz. extra virgin olive oil
  • 2 oz. bacon grease
  • 2½ oz. green bell pepper
  • 8 oz. yellow onions
  • 4 oz. celery
  • 4 oz. carrots
  • ½ bunch cilantro
  • 1 tsp ground white pepper
  • 1 tsp cracked black pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp Lawry’s seasoned salt
  • 1 tsp. chopped fresh garlic
  • 5 oz. white corn tortillas
  • 2½ quarts chicken stock
  • 12 oz. tomatoes
  • 10½ oz. corn kernels
  • 18 oz. grilled boneless chicken breast
  • For the roux:

  • 3½ oz. unsalted butter
  • 3½ oz. all purpose flour

Instructions

  1. Peel, clean, and wash all vegetables.
  2. Place bell pepper, onions, celery, carrots, and cilantro in food processor and chop fine.
  3. Heat soup pan over medium-high heat for two to three minutes.
  4. Add butter, olive oil, and bacon grease.
  5. When butter has fully melted, add the vegetable mix, white pepper, black pepper, chili powder, cumin, garlic, and seasoned salt.
  6. Cook until onions are translucent and slightly brown.
  7. While vegetables cook, chop tortillas in food processor until very fine.
  8. Add tortillas to pan and cook until soft.
  9. Add chicken stock and bring to a boil.
  10. While the soup is coming to a boil, prepare the roux.
  11. Heat a six to ten inch saute pan over a medium to low heat.
  12. Add the butter and melt fully.
  13. Add the flour and mix thoroughly using a wire whisk.
  14. Cook roux for two to three minutes stirring occasionally.
  15. Add roux to soup mixture along with the grilled chicken, Reduce heat and simmer for 15 minutes.
  16. Finely chop tomatoes in food processor.
  17. Add corn and tomatoes and simmer 10 more minutes.
  18. Serve with fried tortilla strips, shredded cheddar cheese, and pico de gallo if desired.

Occasionally Important Information:

Chicken Legs and Corn

3 thoughts on “Recipe – Saltgrass Steakhouse Tortilla Soup

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  • Edith

    Hi there, I have a question…it states to add tortillas to processor until fine…are you meaning almost crumb-like?…also, doesn’t the tortilla make the roux when cooking?…thanks for your help =)

    Reply
      Alysha DeShaé

      The tortillas should be crumb-like once they’ve been processed, but they aren’t used in the roux. Only the unsalted butter and flour is used to make the roux.

      Sorry for the time it took to reply, but I hope that it turns out wonderfully when you make the recipe! :-) Good luck!

      Reply

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