So browsing one of my favorite bloggers, photographers and chefs (Ree Drummond) website, I seen a recipe that I thought would be awesome!
It’s Chicken Tortilla Soup and the simplicity and uniqueness of the recipe is what drew me to it.
I changed it up just slightly because I wanted to put my own touch to it.
I added turmeric to the spices used on the chicken and in the soup. It gave it a wonderful flavor and an even better color.
I also sauteed the vegetable in olive oil AND butter.
I live in the south…
Butter is part of the holy food trinity here.
I also used 1 can of black beans, 2 cans of navy beans and 1 can of corn.
Ree’s recipe doesn’t call for corn at all, but hey, why not?
I substituted Sun Dried Tomato Paste for the regular stuff also.
I brushed each tortilla with olive oil and baked them in the oven until crisp, and then pinched off pieces to garnish the soup.
The cherry on top of the whole thing is that I added half a block of shredded gruyere cheese.
The gruyere along with some scallions was also used to garnish the soup.
But anywho, enjoy these pictures of the soup while I suffer through this food coma.
It. Was. Divine.