Saltgrass Chicken Tortilla Soup Recipe

If you’ve ever dined at Saltgrass Steak House and fallen head over heels for their legendary chicken tortilla soup, you’re not alone. This copycat saltgrass chicken tortilla soup recipe brings that same bold, smoky, Southwest flavor straight to your kitchen.

Built on a foundation of rich homemade chicken stock infused with aromatic vegetables and herbs, this hearty soup layers fire-roasted tomatoes, sweet corn, tender shredded chicken, and black beans into a bowl of pure comfort.

Topped with crispy tortilla strips and fresh garnishes, this chicken tortilla soup saltgrass recipe delivers restaurant-quality results that’ll have your family asking for seconds. Whether you’re craving authentic Tex-Mex flavors or looking to recreate your favorite steakhouse experience, this recipe is your ticket to soup perfection.

What Does It Taste Like?

This saltgrass chicken tortilla soup offers a harmonious blend of smoky, savory, and slightly tangy flavors. The homemade chicken broth provides a deeply rich foundation, while fire-roasted tomatoes add a subtle char and sweetness.

Earthy cumin and oregano mingle with warm chili powder and paprika, creating complex Tex-Mex depth. Sweet corn kernels burst with freshness, while black beans contribute heartiness and a creamy texture.

Lime juice brightens every spoonful with citrusy zing, and fresh cilantro adds herbal notes. The crowning glory? Crunchy tortilla strips that provide textural contrast and a touch of corn sweetness. Each bite delivers layers of flavor-comforting yet vibrant, smoky yet fresh, hearty yet bright.

Saltgrass Chicken Tortilla Soup Recipe Ingredients

For 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 Base:

• 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 and Equipment

• Large stockpot (8-quart capacity)
• Medium frying pan or skillet
• Fine-mesh strainer or cheesecloth
• Sharp chef’s knife and Cutting board
• Ladle and Tongs
• Slotted spoon and Paper towels
• 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 generous bowls

Step-by-Step Saltgrass Chicken Tortilla Soup Recipe Instructions

Step 1: Prepare the Homemade Chicken Stock
Place the celery stalks, carrot, quartered onion, unpeeled garlic cloves, bay leaves, fresh parsley, thyme sprigs, and peppercorns in a large stockpot. Add 3 quarts of cold water, then gently lower the whole chicken into the pot. Bring to a gentle simmer over medium heat-avoid a rolling boil, as this can make the broth cloudy. Reduce heat to low and simmer uncovered for approximately 90 minutes, occasionally skimming foam from the surface.

Step 2: Shred the Chicken
Carefully remove the cooked chicken from the pot using tongs and transfer to a large bowl. Allow it to cool for 10-15 minutes until safe to handle. While still warm, shred the chicken meat into bite-sized pieces, discarding bones and skin. Set the shredded chicken aside.

Step 3: Strain and Clarify the Broth
Strain the chicken stock through a fine-mesh strainer or cheesecloth-lined colander into a clean bowl, discarding the vegetables and aromatics. Skim any excess fat from the surface using a spoon or ladle. Return the clarified broth to the pot.

Step 4: Fry the Tortilla Strips
Slice the corn tortillas into thin strips, about 1/4-inch wide. Heat about 1/2 inch of vegetable oil in a medium frying pan over medium-high heat until shimmering. Working in small batches, fry the tortilla strips for 1-2 minutes per batch until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt while still hot.

Step 5: Sauté the Vegetables
In the same stockpot with your strained broth, heat 2 tablespoons of oil over medium heat. Add the diced onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft, translucent, and beginning to caramelize at the edges. Add the minced garlic and stir continuously for one minute until fragrant.

Step 6: Build the Flavor Base
Add the fire-roasted diced tomatoes directly to the pot with the sautéed vegetables. Stir in the ground cumin, dried oregano, chili powder, and paprika. Cook for 2-3 minutes, stirring frequently, until the spices become aromatic and coat the vegetables evenly. This step blooms the spices and intensifies their flavor.

Step 7: Combine and Simmer
Pour the strained chicken stock back into the pot. Add the drained and rinsed black beans, corn kernels, and shredded chicken. Stir in the fresh lime juice and season generously with salt and black pepper to taste. Bring the soup to a gentle simmer, then reduce heat to low. Allow it to simmer uncovered for 10 minutes, letting all the flavors meld together beautifully.

Step 8: Finish and Serve
Remove the pot from heat and stir in the freshly chopped cilantro. Ladle the hot soup into individual serving bowls. Top each bowl 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. For extra heat, add a pinch of cayenne pepper.

Customization and Pairing Ideas

1. Protein Variations
While this copycat saltgrass chicken tortilla soup recipe traditionally uses whole chicken, you can easily substitute rotisserie chicken for a time-saving shortcut-just use store-bought chicken broth and add the shredded rotisserie chicken in the final steps. For a different protein profile, try turkey breast, which offers similar texture with slightly leaner meat. Vegetarians can replace chicken with extra black beans, pinto beans, or hearty chickpeas, while using vegetable stock as the base.

2. Heat Level Adjustments
Control the spice intensity to match your preference. For mild heat, stick with the base recipe and offer jalapeños on the side. Medium heat seekers should add one diced jalapeño or serrano pepper when sautéing the vegetables, plus use smoked paprika for depth. Spice lovers can incorporate chipotle peppers in adobo sauce, add cayenne pepper to the broth, and top with fresh habanero slices for fiery intensity.

3. Corn Alternatives
Fresh corn cut straight from the cob delivers the sweetest, most authentic flavor for this chicken tortilla soup saltgrass recipe. However, frozen corn kernels work beautifully and are available year-round. For a smoky twist, grill fresh corn before cutting the kernels off, or use canned Mexican-style corn with peppers already mixed in for added convenience and flavor complexity.

4. Bean Combinations
Black beans are traditional, but pinto beans offer a creamier texture that some prefer. Try a combination of both for visual appeal and varied texture. White cannellini beans provide a milder flavor that lets other ingredients shine. For extra protein and fiber, add a can of kidney beans alongside the black beans.

5. Serving Accompaniments
Pair this hearty soup with warm flour tortillas, cornbread muffins, or crusty artisan bread for dipping. Serve alongside Mexican rice, a fresh cabbage slaw, or a simple mixed green salad with lime vinaigrette. For a complete Tex-Mex feast, offer chips and guacamole or a side of cheesy quesadillas.

6. Cheese Choices
Traditional Monterey Jack melts beautifully and offers mild creaminess. Sharp cheddar adds tangy boldness, while pepper jack brings welcomed heat. For authentic Mexican flavor, try crumbled Cotija or queso fresco on top-these don’t melt but add salty, crumbly texture. A Mexican cheese blend combines multiple varieties for complex flavor.

7. Fresh Herb Variations
Cilantro is classic, but not everyone loves it. If you’re among the cilantro-averse, substitute with fresh flat-leaf parsley for brightness without the soapy taste some experience. Mexican oregano (different from Mediterranean) adds authentic regional flavor. A squeeze of fresh lime juice just before serving brightens every component.

Expert Tips for Perfect Results

1. Don’t Rush the Stock
The secret to authentic saltgrass chicken tortilla soup lies in patient stock-making. Simmering the whole chicken gently for the full 90 minutes extracts maximum flavor from bones, skin, and meat while creating a rich, golden broth. Resist the urge to boil vigorously-a gentle simmer produces clear, flavorful stock without cloudy appearance. Starting with cold water and gradually heating allows impurities to rise for easy skimming. This foundational step separates restaurant-quality results from mediocre soup.

2. Toast Your Spices
For deeper flavor complexity in this copycat saltgrass chicken tortilla soup recipe, toast whole cumin seeds in a dry pan until fragrant before grinding, rather than using pre-ground. This releases essential oils and intensifies aroma. When adding ground spices to the sautéed vegetables, let them cook for a full 2-3 minutes-this “blooming” process awakens dormant flavors and removes any raw, dusty taste. Your kitchen will smell like a authentic Mexican restaurant.

3. Master the Tortilla Strips
Perfectly crispy tortilla strips make or break presentation. Ensure your oil reaches 350°F before frying-too cool and strips absorb oil and turn soggy; too hot and they burn before crisping. Fry in small batches to maintain consistent temperature. Don’t skip salting immediately after frying while they’re still hot-this is when salt adheres best. For a baked alternative that’s healthier, brush strips with oil, arrange on a baking sheet, and bake at 375°F for 10-12 minutes until golden and crispy.

4. Layer Your Flavors
Build complexity by adding ingredients at the right moment. Sauté aromatics first to develop sweetness through caramelization. Add spices to coat vegetables before liquid, allowing them to bloom. Fire-roasted tomatoes contribute smoky depth that regular diced tomatoes can’t match. Fresh lime juice goes in near the end to preserve bright citrus notes-adding too early causes flavor to dissipate. Fresh cilantro gets stirred in last to maintain vibrant color and fresh taste.

5. Adjust Seasoning at the End
Salt levels evolve as the chicken tortilla soup saltgrass recipe cooks and reduces. Season lightly throughout the cooking process, then taste and adjust boldly just before serving. Remember that toppings like cheese, sour cream, and tortilla strips add their own saltiness. Black pepper should be freshly ground for maximum impact. A final squeeze of lime juice brightens all the flavors and balances richness.

6. Customize the Thickness
Prefer a thicker, heartier soup? Mash some of the black beans against the side of the pot to release their starch, which naturally thickens the broth. Alternatively, simmer uncovered for an additional 10-15 minutes to reduce and concentrate. For thinner, brothier soup (closer to restaurant style), add an extra cup of chicken stock. Some cooks blend one cup of the finished soup and stir it back for creamy body without adding dairy.

7. Prep Ahead for Easy Weeknight Meals
This copycat saltgrass chicken tortilla soup recipe is ideal for meal prep. Make the stock and shred the chicken up to 3 days ahead, storing separately in the refrigerator. The tortilla strips can be fried 2 days in advance and kept in an airtight container at room temperature. The soup base (without chicken) freezes beautifully for up to 3 months. When ready to serve, simply reheat, add the chicken, and prepare fresh toppings. This advance preparation transforms a 2-hour recipe into a 15-minute weeknight dinner.

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 individual portions in the microwave for 2-3 minutes or on the stovetop over medium heat until steaming hot, adding a splash of broth if needed. Freeze soup without toppings for up to 3 months.

Common Questions and FAQs

Can I use store-bought chicken broth instead of making homemade stock?

Yes, you can substitute 8-10 cups of high-quality store-bought chicken broth to save time. Use rotisserie chicken for the meat and skip directly to step 5. While homemade stock provides richer flavor and authenticity closer to the original saltgrass chicken tortilla soup, store-bought broth creates a delicious shortcut version. Choose low-sodium broth so you can control seasoning levels.

What makes this a copycat saltgrass chicken tortilla soup recipe?

The authentic Saltgrass version features specific elements: a deeply flavorful homemade chicken stock base, fire-roasted tomatoes for smoky depth, generous amounts of corn and black beans, and those signature crispy tortilla strips piled high on top. The spice blend of cumin, oregano, and chili powder creates the distinctive Tex-Mex profile that Saltgrass Steak House is known for.

How can I make this soup spicier?

Increase heat by adding diced jalapeños or serrano peppers when sautéing vegetables, incorporating chipotle peppers in adobo sauce for smoky heat, using cayenne pepper in the spice blend, or serving with fresh habanero slices and hot sauce on the side. For gradual heat that builds, add a pinch of red pepper flakes.

Can I make this chicken tortilla soup saltgrass recipe in a slow cooker?

Absolutely! Make the stock on the stovetop first (or use store-bought), then add all soup ingredients except cilantro to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cilantro and lime juice before serving. Fry tortilla strips separately just before serving for best texture.

What’s the best way to remove corn kernels from fresh cobs?

Stand the corn cob upright in a large bowl. Using a sharp knife, slice downward along the cob from top to bottom, letting kernels fall into the bowl. The bowl catches kernels and prevents them from flying across your kitchen. Alternatively, use a specialized corn stripper tool for faster, cleaner removal.

Is this soup gluten-free?

Yes, this saltgrass chicken tortilla soup is naturally gluten-free when made with 100% corn tortillas. Always verify that your chicken broth, fire-roasted tomatoes, and canned beans don’t contain gluten-containing additives. Most pure spices are gluten-free, but check labels on spice blends if you’re highly sensitive.

How do I prevent the soup from becoming too salty?

Use low-sodium or unsalted chicken broth and rinse canned beans thoroughly to remove excess sodium. Season gradually throughout cooking, tasting frequently. Remember that toppings like cheese and tortilla strips add saltiness. You can always add more salt, but you can’t remove it once added.

Can I freeze this soup?

Yes, this chicken tortilla soup saltgrass recipe freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze without toppings or tortilla strips. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally. The texture and flavor remain excellent after freezing.

This copycat saltgrass chicken tortilla soup recipe delivers all the bold, comforting flavors you crave from the restaurant favorite, right in your own kitchen. With its rich homemade stock, perfectly spiced broth, and abundance of fresh toppings, every bowl becomes a celebration of Tex-Mex cuisine.

Whether you’re serving it for a cozy family dinner, meal prepping for the week ahead, or impressing guests with your culinary skills, this chicken tortilla soup saltgrass recipe promises satisfaction in every spoonful. The beauty lies in its versatilitycustomize heat levels, swap proteins, and adjust toppings to suit your preferences while maintaining that signature steakhouse taste everyone loves.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!