The Queen City WHAT?

Last week, in my "example blog design giveaway entry," I gave a little insight into why my little slice of the webz is called Southern Living, Our Way. 

It's not because I love plaid + moonshine, both in large doses, but that might play a small role.

But what I didn't share was what this blog's name almost was. A name I now can't even imagine it being. A name I might be a little embarrassed about, because now it's sounds super cheesy. 

Y'all, if I'd started this blog one month earlier and had unlimited daylight on my hands to take foodie pictures and concoct meals rivaling Wolfgang, right now you could be reading...

Queen City Kitchenista

Is it ridiculous, or is it ridiculous? {FYI: Charlotte is nicknamed The Queen City, all historical and stuff, so there's that reference explanation.}

The name came to me in the shower one day, where every single good idea in the world is born, and at the time it was just so brilliant that I actually rushed through the rest of my shower {I just lathered and rinsed, no repeat. It was that big of a deal.} and ran to my laptop to do a quick Goog search for those terms.

No other Queen City Kitchenistas out there? Perfect, then I AM the QC Kitchenista!

Except then I realized I'm not. It's true, I love love love love love to cook. Oh, also, I love to cook. And the reason I love to cook is that I really love to eat, and food is also like my love language.

If I've cooked you a meal at some point in your life, then I truly love you. 

But being an official kitchenista would, I believe, entail {1} making up delicious new recipes often and being confident enough to share them with others, and {2} being a pro at taking food pictures that make the meal look actually enticing and edible.

I possess 0/2 of those skills, and I decided I just couldn't do Kitchenista justice, no matter how clever it may be. So, you got a Southern girl who doesn't always live a typical Southern life. And that's all fine and dandy, because being a Southerner is THE most essential part of my existence, but I do still cook on the reg, and though it's usually a version of someone else's recipe that I've simply tweaked to my liking, I still believe that sharing is caring ~ so share I shall!

For the last two Sundays, I've spent roughly 1.25 hours of the day working off of this recipe from A Healthy Slice of Life {Brittany is kind of my food and health idol, no joke.} and making our house smell of the most delicious aroma you can imagine. So, if you take one word of advice from my non-cooking blog, let it be this:

See, no pro picture-takin' here, y'all.

Make this CHICKEN TORTILLA SOUP, and make it often! 
{Varies slightly from original recipe}

Ingredients:
2 tbsp. olive oil
2 chicken breasts
1 onion, diced
2 bell peppers, you pick the color, diced
1 corn on the cob, or 1/2 C frozen kernels
1 jalapeno, minced
2 garlic cloves, minced
1 can Rotel original
1 can Rotel Mexican
1 can black beans, rinsed and drained
1 can Great Northern beans, rinsed/drained {I added these. You can add whatever beans you'd like!}
2 tsp. chili powder
1 tsp. cumin
1/2 tsp garlic powder
1/4 tsp. salt
40 oz. chicken broth
1/4 C tomato paste
1 lime, juiced
1/4 C cilantro, plus more for garnish

Directions:

* Preheat oven to 375 degrees

* Drizzle 1/2 tbsp olive oil on chicken breasts and sprinkle them with garlic powder, cumin, salt & pepper

* Bake chicken for 25-30 minutes or until fully cooked

* While that bakes, chop bell & jalapeno peppers, onion, garlic, and cut corn off the cob, if using

* Heat 1 1/2 tbsp. olive oil over medium in a large pot {I used the biggest, tallest pasta pot we have} Add all chopped veggies ~ except corn ~ and cook until soft, about 5 minutes, stirring often

* Add rest of ingredients except lime juice & cilantro

* Bring to boil, then reduce to simmer, simmering for 30ish minutes

* Take chicken out of oven and shred or cube to your liking

* To pot, add chicken, cilantro, and lime juice. Simmer for 5-10 more minutes

* Serve a HEAPING ladleful in large bowls, topped with your choice of garnish. Our favorites: avocado, cheese, sour cream {or plain Greek yogurt!}, and lots of cilantro

This has already become one of my favorite soup recipes of all time, especially since it's basically a Mexican version of my great-grandmother's vegetable soup. And Gammy's vegetable soup is the ultimate comfort food. Seriously, UL.TEE.MATE. 

Like I said, so far I've made this recipe every Sunday for the last two weeks, and plan to continue every Sunday for the rest of winter {or possibly the rest of my life}. After it cools, I store it in the fridge in two huge Pyrex bowls and voila! lunch+dinner for at least two days/nights of the week is already taken care of!
~       ~       ~
And note to fellow chefs: Even though your dog might look adorable begging for this dish, avocados and onions are fatal to pups.
Yes, even if she stares at you all, "But Mom, I can hazz nomnoms, too?"
Sorry, dear, I'm gonna have to screw the pooch on this one.

HAPPY COOKING!

QC 'Ista, out.