Chicken Tortilla Soup

Hey y’all!

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.

Here is the link to her recipe of the soup.

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.

Chicken Tortilla Soup1

Chicken Tortilla Soup2

Chicken Tortilla Soup3

Chicken Tortilla Soup4

It. Was. Divine.


Can We Just Talk About Food?

If you know me in real life, then you know that I LOVE food.

Chicken, beef, sweets, soups, salads, homemade, take out. You name it, I’m a fan.

So, I decided that I am going to start cataloging some of my favorite foods here on The Rustic Lens, all while getting to practice and perfect food photography.

All you’ll have to do is check back here often, and click the “Food” tab on the top menu bar.

So, to get us started off on our Food Adventures, is Lemon Pepper Chicken.

All you will need for this simple, mouth-watering recipe is:

  • 1 whole chicken
  • 2 tablespoons olive oil
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 tablespoons Lemon Pepper seasoning
  • 2 lemons
  • 1 onion
  • and 1 big appetite

To start, pour the olive oil over the chicken and rub it in. This serves several purposes. The oil keeps the chicken skin moist so it can brown well in the oven without burning. It also helps keep the other ingredients stuck on the chicken….and it just tastes good. Then, zest and squeeze both lemons over the chicken, and stuff the chicken with the left over lemons and the halved onion. Sprinkle the salt, pepper and Lemon Pepper seasoning and rub in. Cook the chicken 45 minutes to an hour, depending on the size of your chicken.