Saltgrass Steak House Chicken Tortilla Soup Recipes
SALTGRASS STEAK HOUSE CHICKEN TORTILLA SOUP
This is a recipe I found for the the saltgrass steak house soup. It's excellent and very hardy. It is quite a bit of prep but i felt it was definitely worth it.
Provided by Pughm
Categories Soups, Stews and Chili
Time 30m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 1073 calories, Fat 77.6248233491869 g, Carbohydrate 61.5946505759985 g, Cholesterol 207.373975830019 mg, Fiber 4.9866934582434 g, Protein 33.58435565568 g, SaturatedFat 41.6211900562785 g, ServingSize 1 1 Serving (870g), Sodium 1711.6271369851 mg, Sugar 56.6079571177551 g, TransFat 6.05022891658606 g
SLOW-COOKER CHICKEN TORTILLA SOUP
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
Provided by Elena
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g
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