Recipe(tried): Saltgrass Steakhouse Tortilla Soup

Here you go Lisa. Several years ago the Saltgrass Steakhouse gave me the recipe for their Tortilla soup. It's a lot of work, but worth it.

SALTGRASS STEAKHOUSE TORTILLA SOUP

4 oz. unsalted butter
4 oz. extra virgin olive oil
2 oz. bacon grease
2 1/2 oz. green bell pepper
8 oz. yellow onions
4 oz. celery
4 oz. carrots
1/2 bunch cilantro
1 tsp ground white pepper
1 tsp cracked black pepper
1 tsp chili powder
1 tsp cumin
1 tsp Lawry's seasoned salt
1 tsp. chopped fresh garlic
5 oz. white corn tortillas
2 1/2 quarts chicken stock
12 oz. tomatoes
10 1/2 oz. fresh or frozen corn kernels
18 0z. grilled boneless chicken breast
FOR THE ROUX:
3 1/2 oz. unsalted butter
3 1/2 oz. all purpose flour

Peel clean and wash all vegetables. Place bell pepper, onion, celery, carrots and cilantro in food processor and chop fine.

Heat soup pan over med-high heat for 2-3 minutes. Add butter, olive oil and bacon fat. When butter has fully melted, add vegetable mix, white pepper, black pepper, chili powder, cumin, garlic and seasoned salt. Cook until onions are translucent and slightly brown.

While vegetables cook, chop tortillas in food processor until very fine. Add tortillas to pan and cook until soft. Add chicken stock 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 the butter and melt fully. Add the flour and mix thoroughly using a wire whip. cook roux for 2-3 minutes stirring occasionally.

Add roux to soup mixture along with the grilled chicken. Reduce heat and simmer for 15 minutes.

Finely chop tomatoes in food processor. Add corn and tomatoes and simmer 10 more minutes.

Ladle soup into bowls and garnish with fried tortilla strips, shredded cheddar cheese and pico de gallo if desired.