Anyone have any recipes from Salmagundi gourmet soup restaurant?

They were a chain all over the West coast. Used to go to one in South Coast Plaza. They served over 30 kinds. Much better than Soup Plantation. Was bought by mega company and destroyed in late 80's. Soups were things like North Beach minestrone, Al fresco avocado, icy dilled cucumber, and Grant Avenue chicken. Someone must have worked there and saved the recipes. It's kind of a cult thing like The Magic Pan.Anyone have any recipes from Salmagundi gourmet soup restaurant?
SALMAGUNDI RESTAURANT SOPA DE TORTILLA


Source: Favorite Restaurant Recipes by Bon Appetit


Servings: 6-8





3 pounds chicken pieces


4 quarts water


1 teaspoon celery seeds


1 teaspoon whole black peppercorns


2 garlic cloves, peeled


1 (1-pound) can whole peeled tomatoes, undrained


1 onion, cut into 1-inch pieces


1 green pepper, cut into 1-inch squares


3 sprigs fresh cilantro


1/2 teaspoon ground cumin


1/4 teaspoon cayenne pepper


1/4 teaspoon freshly ground white pepper


1 garlic clove, minced


1 (10-ounce) package frozen corn


4 green onions, coarsely chopped


Salt


1 cup cooked rice


2 teaspoons minced fresh parsley


TO SERVE:


Tortilla chips and freshly grated cheddar cheese (garnish)





Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.





Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes.





Add corn and green onion and simmer 10 minutes more. Season with salt to taste.





Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through.





TO SERVE:


Ladle into warm bowls and garnish with tortilla chips and cheddar cheese.