If you’ve ever dined at Saltgrass Steakhouse and fallen in love with their signature chicken tortilla soup, you’re not alone. This copycat saltgrass chicken tortilla soup recipe brings that same bold, smoky flavor and hearty texture right to your kitchen.
Made with tender shredded chicken, fire-roasted tomatoes, black beans, and crispy homemade tortilla strips, this soul-warming bowl captures everything that makes the original so irresistible.
Whether you’re craving authentic Tex-Mex comfort food or looking to impress dinner guests, this saltgrass chicken tortilla soup delivers restaurant-quality results with ingredients you can find at any grocery store.
What Does It Taste Like?
The saltgrass chicken tortilla soup recipe offers a complex symphony of flavors that dance on your palate. Each spoonful delivers smoky notes from fire-roasted tomatoes and paprika, balanced with earthy cumin and oregano.
The homemade chicken stock provides a rich, savory foundation, while lime juice adds brightness that cuts through the depth. Sweet corn kernels burst with freshness, and black beans contribute a creamy texture.
The crispy tortilla strips provide a satisfying crunch that contrasts beautifully with the tender chicken. It’s not overly spicy but has a gentle warmth that builds with each bite, finished with cooling sour cream and creamy avocado.
Saltgrass Chicken Tortilla Soup Recipe Ingredients You’ll Need
The Homemade Chicken Stock:
- 1 whole chicken (3 lbs)
- 2 celery stalks, roughly chopped
- 1 large carrot, roughly chopped
- 1 large onion, quartered
- 5 garlic cloves, unpeeled
- 3 bay leaves
- 3–4 sprigs fresh thyme (or 1 tsp dried)
- 1 small bunch fresh parsley
- 10 peppercorns
- 3 quarts cold water
- Salt, to taste
For the Soup:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 ears fresh corn, kernels removed (or 2 cups frozen)
- 2 garlic cloves, minced
- 5 corn tortillas, cut into strips
- 14 oz fire-roasted diced tomatoes
- 14 oz canned black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp chili powder
- 1 tsp paprika (smoked optional)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Vegetable oil, for frying
- Salt and black pepper, to taste
For Serving (Optional):
- Sour cream
- Cubed avocado
- Radish slices
- Fresh jalapeño slices
- Lime wedges
- Shredded cheese (Monterey Jack or cheddar)
- Pinch of cayenne pepper
Kitchen Utensils You’ll Need
- Large stock pot (8-quart capacity)
- Fine-mesh strainer
- Sharp chef’s knife
- Cutting board
- Frying pan or skillet
- Slotted spoon or spider strainer
- Paper towels
- Ladle
- Measuring cups and spoons
- Mixing bowls
Preparation and Cooking Time
Prep Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6-8 bowls
Step-by-Step Saltgrass Chicken Tortilla Soup Recipe Instructions
Step 1: Make the Homemade Chicken Stock
Place celery stalks, carrot, quartered onion, unpeeled garlic cloves, bay leaves, fresh thyme, parsley, and peppercorns in a large stock pot. Add 3 quarts of cold water, then gently lower the whole chicken into the pot. Bring to a gentle simmer over medium heat, then reduce to low. Let it cook uncovered for about 90 minutes, skimming any foam that rises to the surface occasionally.
Step 2: Shred the Chicken
Carefully remove the cooked chicken from the pot using tongs and place it on a large cutting board. Allow it to cool for 10-15 minutes until safe to handle. Shred the meat using two forks or your hands, discarding the skin and bones. Set the shredded chicken aside in a bowl.
Step 3: Strain and Prepare the Broth
Strain the chicken stock through a fine-mesh strainer into a large bowl or another pot, discarding all the vegetables and aromatics. Skim off any excess fat from the surface using a ladle or fat separator. You should have about 8-10 cups of flavorful stock.
Step 4: Make Crispy Tortilla Strips
Slice the corn tortillas into thin strips, about 1/4-inch wide. Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat until shimmering. Fry the tortilla strips in small batches for 1-2 minutes until golden and crispy, being careful not to burn them. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still hot.
Step 5: Sauté the Aromatics
In the same large pot you used for the stock, heat 2 tablespoons of vegetable oil over medium heat. Add diced onion and green bell pepper, cooking for 5-7 minutes until softened and slightly golden. Add minced garlic and stir for one minute until fragrant.
Step 6: Build the Flavor Base
Mix in the fire-roasted diced tomatoes, ground cumin, dried oregano, chili powder, and smoked paprika. Stir everything together and cook for 2-3 minutes until the spices become fragrant and coat the vegetables.
Step 7: Combine and Simmer
Pour the strained chicken stock back into the pot. Add drained black beans, corn kernels, and the shredded chicken. Bring everything to a gentle simmer and cook for 10 minutes, allowing all the flavors to meld together. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and black pepper.
Step 8: Serve and Garnish
Ladle the hot saltgrass chicken tortilla soup into bowls. Top each serving generously with crispy tortilla strips, a dollop of sour cream, cubed avocado, radish slices, fresh jalapeño, shredded cheese, and a lime wedge on the side. Serve immediately while hot.
Customization and Pairing Ideas for Serving
1. Spice Level Variations
Adjust the heat in your copycat saltgrass chicken tortilla soup recipe by adding diced jalapeños or serrano peppers during the sauté step. For a milder version, remove the seeds from the peppers. If you prefer extra kick, add a few dashes of hot sauce or a pinch of cayenne pepper to individual bowls.
2. Protein Alternatives
While traditional saltgrass chicken tortilla soup uses whole chicken, you can substitute with rotisserie chicken for a time-saving option. Leftover turkey works wonderfully during holiday season, or try shredded pork for a different twist. Vegetarians can replace chicken with extra black beans, pinto beans, and diced poblano peppers.
3. Grain and Legume Additions
Boost the heartiness by adding cooked rice, quinoa, or hominy to your bowl. White rice soaks up the flavorful broth beautifully, while quinoa adds protein and a nutty texture. Pinto beans or kidney beans can replace or supplement the black beans for variety.
4. Cheese Options
While Monterey Jack and cheddar are classics, experiment with crumbled queso fresco, cotija cheese, or pepper jack for extra flavor. A sprinkle of Mexican cheese blend melts beautifully into the hot soup, creating creamy pockets throughout.
5. Fresh Herb Enhancements
Beyond cilantro, try adding fresh oregano leaves, chopped green onions, or even a hint of fresh mint for brightness. Mexican oregano offers a more authentic flavor profile than Mediterranean oregano and pairs perfectly with the cumin and chili powder.
6. Perfect Pairings
Serve your saltgrass chicken tortilla soup recipe alongside warm cornbread, quesadillas, or street-style elote. A fresh cabbage slaw with lime vinaigrette cuts through the richness, while Mexican rice or refried beans make it a complete meal. Don’t forget crusty bread for dipping.
7. Seasonal Adaptations
In summer, use fresh heirloom tomatoes instead of canned and grill your corn for smokiness. Fall calls for roasted butternut squash cubes and warming cinnamon. Winter benefits from extra root vegetables in the stock, while spring is perfect for adding fresh peas and asparagus tips.
Expert Tips for Perfect Results
1. Cold Water Start for Stock
Always start your chicken stock with cold water rather than hot. This allows the proteins to release slowly, creating a clearer, more flavorful broth. The gradual temperature increase extracts maximum flavor from the bones, vegetables, and aromatics, giving your copycat saltgrass chicken tortilla soup that authentic depth.
2. Don’t Boil the Stock
Maintain a gentle simmer rather than a rolling boil when making your chicken stock. Boiling creates a cloudy, greasy broth and can make the chicken meat tough and stringy. You should see small bubbles occasionally breaking the surface, not aggressive bubbling. This patience pays off with restaurant-quality clarity.
3. Toast Your Spices
For the most aromatic saltgrass chicken tortilla soup, briefly toast your ground cumin, chili powder, and paprika in the dry pot before adding liquids. This 30-second step releases essential oils and intensifies flavors dramatically. You’ll know they’re ready when you smell a warm, earthy fragrance rising from the pot.
4. Fire-Roasted Tomatoes Are Key
The fire-roasted tomatoes are non-negotiable for authentic saltgrass flavor. Regular diced tomatoes lack the smoky depth that defines this soup. If you can’t find fire-roasted, char fresh tomatoes under the broiler for 5 minutes or use chipotle peppers in adobo sauce for similar smokiness.
5. Fry Tortilla Strips Properly
The oil temperature matters when making crispy tortilla strips. If too cool, they’ll absorb oil and become greasy; too hot and they’ll burn. Test with one strip first-it should sizzle immediately and turn golden in 60-90 seconds. Fry in small batches to maintain consistent temperature.
6. Fresh Lime at the End
Add fresh lime juice after removing the soup from heat, not during cooking. Heat destroys the bright citrus notes that balance the rich, smoky flavors. Squeeze the lime just before serving, and offer extra wedges so guests can adjust to their preference.
7. Layer Your Toppings Strategically
When serving your saltgrass chicken tortilla soup recipe, add cold toppings like sour cream and avocado first, then hot soup, then crispy tortilla strips last. This prevents the strips from getting soggy too quickly and ensures every spoonful has the perfect textural contrast between creamy, hot, and crunchy elements.
Storage and Reheating Guidance
Store leftover saltgrass chicken tortilla soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain crispness. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed. Microwave individual portions for 2-3 minutes, stirring halfway through.
Saltgrass Chicken Tortilla Soup Recipe
Ingredients
Equipment
Method
- Place celery stalks, carrot, quartered onion, unpeeled garlic cloves, bay leaves, fresh thyme, parsley, and peppercorns in a large stock pot. Add 3 quarts of cold water, then gently lower the whole chicken into the pot. Bring to a gentle simmer over medium heat, then reduce to low. Let it cook uncovered for about 90 minutes, skimming any foam that rises to the surface occasionally.
- Carefully remove the cooked chicken from the pot using tongs and place it on a large cutting board. Allow it to cool for 10-15 minutes until safe to handle. Shred the meat using two forks or your hands, discarding the skin and bones. Set the shredded chicken aside in a bowl.
- Strain the chicken stock through a fine-mesh strainer into a large bowl or another pot, discarding all the vegetables and aromatics. Skim off any excess fat from the surface using a ladle or fat separator. You should have about 8-10 cups of flavorful stock.
- Slice the corn tortillas into thin strips, about 1/4-inch wide. Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat until shimmering. Fry the tortilla strips in small batches for 1-2 minutes until golden and crispy, being careful not to burn them. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still hot.
- In the same large pot you used for the stock, heat 2 tablespoons of vegetable oil over medium heat. Add diced onion and green bell pepper, cooking for 5-7 minutes until softened and slightly golden. Add minced garlic and stir for one minute until fragrant.
- Mix in the fire-roasted diced tomatoes, ground cumin, dried oregano, chili powder, and smoked paprika. Stir everything together and cook for 2-3 minutes until the spices become fragrant and coat the vegetables.
- Pour the strained chicken stock back into the pot. Add drained black beans, corn kernels, and the shredded chicken. Bring everything to a gentle simmer and cook for 10 minutes, allowing all the flavors to meld together. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and black pepper.
- Ladle the hot saltgrass chicken tortilla soup into bowls. Top each serving generously with crispy tortilla strips, a dollop of sour cream, cubed avocado, radish slices, fresh jalapeño, shredded cheese, and a lime wedge on the side. Serve immediately while hot.
Video
Notes
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Saltgrass Chicken Tortilla Soup Recipe that people often ask.
Q: Can I make this copycat saltgrass chicken tortilla soup recipe in a slow cooker?
A: Absolutely! After making the stock and shredding the chicken, combine all soup ingredients except lime juice and cilantro in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add fresh herbs and lime just before serving.
Q: What makes this soup different from regular chicken tortilla soup?
A: The saltgrass chicken tortilla soup recipe specifically uses homemade chicken stock, fire-roasted tomatoes, and a particular blend of cumin, oregano, and smoked paprika that creates the signature restaurant flavor. The homemade crispy tortilla strips also set it apart from store-bought versions.
Q: Can I freeze leftover chicken tortilla soup?
A: Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving an inch of headspace for expansion. Thaw overnight in the refrigerator and reheat gently. Make fresh tortilla strips when serving, as frozen ones won’t retain their crispness.
Q: Is there a shortcut if I don’t have time to make homemade stock?
A: While homemade stock provides superior flavor, you can use 8 cups of high-quality store-bought chicken broth plus 2 pounds of boneless chicken breasts. Poach the chicken in the broth for 20 minutes, then shred and continue with the recipe. Add an extra bay leaf and some celery salt to enhance the flavor.
Q: What can I substitute for fire-roasted tomatoes?
A: If you can’t find fire-roasted tomatoes, use regular diced tomatoes and add 1-2 teaspoons of liquid smoke or 1-2 chipotle peppers in adobo sauce (minced). Alternatively, char fresh tomatoes under your broiler for 5 minutes until blackened in spots before dicing.
Q: How can I make this soup thicker?
A: To thicken your saltgrass chicken tortilla soup, mash some of the black beans before adding them, or blend 1-2 cups of the finished soup and stir it back in. You can also add a slurry of 2 tablespoons masa harina mixed with 1/4 cup water for authentic Mexican thickening that adds corn flavor.
Q: Can I make this soup ahead for a party?
A: This copycat saltgrass chicken tortilla soup recipe is perfect for meal prep. Make it 1-2 days ahead and refrigerate. The flavors actually improve overnight as they meld together. Prepare toppings fresh the day of serving, and make tortilla strips just before guests arrive for maximum crispness.
This copycat saltgrass chicken tortilla soup recipe brings the beloved restaurant favorite straight to your table with authentic flavors and satisfying textures. The combination of homemade chicken stock, fire-roasted tomatoes, aromatic spices, and crispy tortilla strips creates a bowl that rivals any steakhouse version.
Whether you’re feeding family on a chilly evening or entertaining friends, this soup delivers comfort and flavor in every spoonful. Give this recipe a try, customize it to your taste, and discover why saltgrass chicken tortilla soup has such a devoted following!
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Perfectly smoky with just enough heat to warm you up.