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Peel, clean and wash all vegetables.
Place bell pepper, onion, celery, carrot and cilantro in a food processor and chop fine.
Heat sauce pot over medium-high heat for 2-3 minutes. Add butter, olive oil and bacon fat.
When the butter has fully melted, add the vegetables, white and black pepper, chili powder and cumin, salt, and garlic. Cook until the onions are translucent and slightly brown.While the vegetables cook, chop the tortillas in the food processor until fine. Add tortillas to the sauce pot and cook until soft.
Add the chicken stock to the sauce pot and bring to a boil.
While the soup is coming to a boil, prepare the roux. Heat a 6-10-inch saute pan over med-low heat. Add butter and melt fully. Add the flour and mix thoroughly using a wire whip. Cook roux for 2 to 3 minutes, stirring occassionally.
Add roux to the soup using a wire whip. reduce heat to simmer and cook for 15 minutes. Add diced chicken breast.
Finely chop the tomatoes in food processor. Add corn and tomatoes to the soup and simmer for 10 minutes.
Ladle soup in equal parts into 8 heated soup bowls. Garnish each with fried tortilla strips, shredded cheese and pico de gallo.
NOTE-being more aware of fat intake in my diet, I have made this soup successfully by using only 2 tablespoons of butter, and half of the olive oil used in step 3.
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