Saltgrass Chicken Tortilla Soup Recipe

Chicken tortilla soup is one of those meals that feels just right on a cool day. It warms you up from the inside and makes you feel at home.

My family has always loved the soup served at Saltgrass Steak House. We would sometimes visit just to enjoy a big bowl of it together. But eating out often can get expensive, so I decided to make my own version at home.

This copycat Saltgrass Chicken Tortilla Soup Recipe captures the same rich taste we enjoyed at the restaurant. It is simple to make, and you don’t need to be a trained chef to prepare it.

With just a few steps and fresh ingredients, you can enjoy a bowl of this soup whenever you want, right at home.

What Makes the Saltgrass Copycat Chicken Tortilla Soup So Good?

There are a few reasons this soup feels so comforting and satisfying, just like the one served at Saltgrass Steak House:

1. Rich Broth: The base is made from chicken stock that’s simmered with vegetables and spices, giving every spoonful a deep and hearty flavor.
2. Tender Chicken: Shredded chicken adds a hearty texture, making the soup filling enough for a full meal.
3. Fresh Vegetables: Corn, peppers, and tomatoes bring natural sweetness and brightness to balance the bold flavors.
4. Spices: Seasonings like cumin, chili powder, and oregano create that signature Tex-Mex taste without being too strong.
5. Crispy Tortilla Strips: These add crunch on top, making the soup fun to eat and giving it a steak house finish.
6. Easy to Make at Home: The steps are simple, beginner-friendly, and require only basic kitchen tools.

Saltgrass Chicken Tortilla Soup Ingredients

For the Chicken Stock:

• 1 whole chicken (3 pounds): Forms the base of the soup. You can use chicken breasts and thighs as a substitute.
• 2 celery stalks, roughly chopped: Adds flavor to the stock. Celery leaves can be included for extra taste.
• 1 large carrot, roughly chopped: Brings sweetness to the stock. Baby carrots work as a substitute.
• 1 large onion, quartered: Creates deep flavor foundation. Yellow or white onions work best.
• 5 garlic cloves, unpeeled: Adds mild garlic taste. Peeled cloves work the same way.
• 3 bay leaves: Gives earthy flavor. Fresh or dried bay leaves both work.
• Fresh thyme sprigs: Adds herbal notes. Dried thyme can substitute but use less.
• Fresh parsley: Brings fresh taste. Dried parsley works but fresh is better.
• 10 peppercorns: Creates mild heat. Ground black pepper can substitute.
• Salt to taste: Seasons the stock. Sea salt or table salt both work.
• 3 quarts cold water: Creates the liquid base. Use filtered water for best taste.

For the Soup:

• 1 medium onion, diced: Forms the flavor base. Sweet onions can substitute.
• 1 green bell pepper, diced: Adds color and mild pepper taste. Red or yellow peppers work too.
• 3 ears fresh corn, kernels removed: Brings sweetness and texture. Frozen corn can substitute.
• 2 garlic cloves, minced: Adds strong garlic flavor. Garlic powder can substitute but use less.
• 5 corn tortillas, cut into strips: Creates homemade tortilla chips. Store-bought chips work as substitute.
• 14 oz fire-roasted diced tomatoes: Adds smoky tomato flavor. Regular diced tomatoes can substitute.
• 14 oz canned black beans, drained and rinsed: Makes the soup hearty. Pinto beans can substitute.
• 1 teaspoon ground cumin: Brings warm, earthy taste. Fresh ground cumin tastes better.
• 1 tablespoon dried oregano: Adds Mexican-style herbal flavor. Fresh oregano can substitute.
• 1 teaspoon chili powder: Creates mild heat and color. Adjust amount based on taste.
• 1 teaspoon paprika: Adds color and mild pepper taste. Smoked paprika works great too.
• 1 lime, juiced: Brightens all the flavors. Fresh lime works much better than bottled.
• 1/4 cup fresh cilantro, chopped: Adds fresh, clean taste. Some people substitute parsley.
• Vegetable oil for frying: Used for making tortilla chips. Any neutral oil works.
• Salt and black pepper to taste: Seasons the finished soup.

For Serving:

• Sour cream: Adds creamy richness. Greek yogurt can substitute.
• Avocado, cubed: Brings creamy texture and healthy fats. Must be ripe but firm.
• Radish slices: Adds crunch and mild heat. Green onions can substitute.
• Fresh jalapeño slices: Creates heat. Adjust amount based on preference.
• Lime wedges: For extra brightness. Essential for serving.
• Shredded cheese: Adds creamy, salty taste. Monterey Jack or cheddar work well.
• Cayenne pepper: For extra heat. Optional based on preference.

Kitchen Essentials for This Recipe

1. Large stock pot – For simmering the chicken broth.
2. Strainer – To remove vegetables and skim broth.
3. Cutting board + knife – For prepping vegetables and chicken.
4. Frying pan – To crisp tortilla strips.
5. Tongs – For handling hot tortilla strips.
6. Wooden spoon – For stirring soup as it simmers.
7. Soup ladle – For serving.
8. Bowls – To serve the finished soup with toppings.

How to Make Saltgrass Chicken Tortilla Soup

Step 1 | Prepare the Stock

Place celery, carrot, onion, garlic, bay leaves, parsley, and peppercorns in a large pot with cold water. Add the whole chicken and bring to a gentle simmer. Cook for about 90 minutes. Remove the chicken, let it cool, then shred the meat. Strain and skim the broth.

Step 2 | Fry the Tortilla Strips

Slice corn tortillas into thin strips. Heat oil in a frying pan and fry in batches until golden and crispy. Drain on paper towels and season lightly with salt.

Step 3 | Cook the Vegetables

In the same pot, heat oil and sauté diced onion and bell pepper until soft and golden. Add minced garlic and stir for one minute.

Step 4 | Add the Base Flavors

Mix in fire-roasted tomatoes, cumin, oregano, chili powder, and paprika. Stir until spices are fragrant.

Step 5 | Combine Ingredients

Pour in the strained chicken stock, then add black beans, corn, shredded chicken, and lime juice. Season with salt and black pepper.

Step 6 | Simmer and Finish

Reduce heat and simmer for 10 minutes. Stir in fresh cilantro and remove from heat.

Step 7 | Serve

Ladle soup into bowls. Add toppings such as sour cream, avocado slices, radish, jalapeño, shredded cheese, lime wedges, and crispy tortilla strips.

Chef Tips + Notes

• Save Time: To make this recipe faster, use a pre-cooked rotisserie chicken and 2.5 quarts of good-quality store-bought chicken broth. Just shred the chicken and add it in Step 6.
• Spice Level: This soup is not very spicy. The heat comes from the toppings. For a spicier soup, add a pinch of cayenne pepper with the other spices.
• Crispy Chips: To keep your tortilla strips super crispy, serve them on the side in a bowl. Let people add their own so they don’t get soggy in the soup.
• Extra Flavor: For more flavor, you can add a tablespoon of tomato paste when you sauté the onions and peppers.

Ways to Enjoy This Dish

This soup can be enjoyed in many ways. Serve it as a starter before steak or fajitas, or make it the main meal with extra toppings like avocado, cheese, and sour cream.

It pairs wonderfully with warm flour tortillas or cornbread on the side.

At Saltgrass Steak House, the chicken tortilla soup is served in a generous bowl with crispy tortilla strips on top, making it both filling and satisfying.

At home, you can enjoy it just the same – hearty, flavorful, and customizable with your favorite toppings.

Make-Ahead and Storage

Make-Ahead: You can make the entire soup up to 2 days before you plan to eat it. In fact, it often tastes even better the next day because the flavors have more time to mix together. Just keep it in the fridge without the toppings.

How to Store: Let the soup cool down to room temperature. Then, put it in a sealed container in the refrigerator.

It will stay good for 3 to 4 days. Keep your toppings like sour cream, avocado, and tortilla strips separate.

How to Reheat: Pour the amount of soup you want into a pot. Warm it slowly on the stove over medium-low heat, stirring sometimes until it is hot.

You can also heat a single portion in the microwave for 2-3 minutes, stopping to stir halfway through.

If the soup seems too thick after being in the fridge, add a small splash of water or broth while reheating.

Freezing: This soup freezes very well! Do not add any dairy toppings like sour cream before freezing. Let the soup cool completely.

Put it in a freezer-safe container or bag. It can be frozen for up to 3 months.

When you are ready to eat it, let it thaw in the fridge overnight and then reheat it on the stove.

Saltgrass Chicken Tortilla Soup Recipe FAQs

1. Can I make this soup with chicken breasts only?

Yes. Boneless, skinless chicken breasts work well. However, using a whole chicken or bone-in pieces gives the broth a deeper flavor. If using only breasts, consider adding extra chicken stock or bouillon for richness.

2. Can I double this recipe for a party?

Yes, it scales easily. Just use a larger pot and adjust spices as needed. It’s a great dish for feeding a crowd.

3. My soup is too thin. How can I thicken it?

Take a ladle of the soup and put it in a small bowl. Mix one tablespoon of cornstarch into this ladle of soup until it is smooth. Pour this mixture back into the big pot of soup and stir.

Let it simmer for a few more minutes, and it will thicken up.

Making the Saltgrass Chicken Tortilla Soup Recipe at home is a simple way to bring steak house comfort right to your table.

With fresh ingredients, easy steps, and customizable toppings, this copycat dish tastes just as good as the one served in the restaurant.