Classic Chicken Tortilla Soup

A thunderstorm is rolling in, 50 degree weather is settling in and I just put on a pot of my favorite chicken tortilla soup...que happy dance. 

I hope you enjoy this hump day treat!

- 1 Sweet Onion
- 3 Garlic Cloves, Minced
- 1 Can (15 oz) Black Beans
- 2 Cups Sweet Corn, Cooked
- 2 Oz Green Chili Peppers
- 1 Can (28 oz) Crushed Tomatoes,
- 12 oz Reduced Sodium Chicken Broth
- 1 1/2 Cups Water
- 2 Cups Cooked Chicken Breast, chucked/shredded
- 1/4 Cup Fresh Cilantro, Chopped
- 1 Tbl. EVOO
- 1 Tsp. Chili Powder
- 1 Tsp. Cumin
- 1 Tsp. Dried Oregano
- Salt, Pepper
- Toppings: Avacado, Shredded Pepper Jack Cheese, Tortilla Strips

1. Bake bone-in split chicken breast in a 400 degree oven for 40 -45 minutes or until cooked through. I have a standard recipe for this kind of chicken and it works perfect for use in chicken salad, pasta, etc. Simple place chicken and a 13x9 dish, put a mixture of butter, salt, pepper and rosemary in between skin and breast, add chicken broth to dish (about 1/3 up the chicken breast) and cover with foil.  Let cool for 15 minutes then tear off bone and chop/shred chicken. I like a mix of chunks of chicken and shredded chicken in my soup but feel free to cut how you prefer. Set aside.

2. In a large pot, heat EVOO to medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, salt, pepper, tomatoes, broth, and water. Bring to a boil and simmer for 10 minutes.

3. Stir in corn, black beans, chicken, cilantro, and chilies. Continue to cook for 25 - 35 minutes on low-medium heat.

4. Serve soup with avocado slices, shredded cheese and tortilla strips. I also like cook up some cast iron corn bread for this!

Enjoy this sweet cozy weather snuggled on the couch with your soup!


Black + Orange Dots

Dress (Loft) | Boots (Vince Camuto) | Hat (Target) | Clutch (Target) | Earrings (J.Crew) | Necklace (Old Navy) | Bracelet (J.Crew) | Watch (Michael Kors)| Sunnies (Target) | Lips (Revlon Just Bitten Kissable - Smitten Eprise) | Nails (Essie - Dive Bar )

I saw this dress the first weekend in October when I was on the hunt for my mother’s birthday gift. After an awkward gaze at the window display, I quickly decided she would want me to go in and try it on:) I am just smitten by this cut and the print is perfect for the fall and winter months.

Our weather at the time was fall-perfect and I was very much looking forward to wearing it to work the next week, but lovely Texas weather soon changed from cool fall temps to hot, humid summer temps. I’ve been patiently waiting for a cool-down and lucky for me it happened this weekend.
I love this simple style with over-the-knee boots and a classic felt hat, but when the weather really gets cold, I will be adding tights and layers. That is one the great things about this cut, layers just work so well!

I hope you’re having a fantastic Monday! Be sure to come back Wednesday for my favorite chicken tortilla soup!

Linking up with MegStyle ElixirTrend SpinRandom WednesdayThe Pleated Poppy and Vodka Infused Lemonade!


Bootie Love

Fall Wear - Booties
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 

Fall weather is on its way back to Texas this weekend and I'm so excited to break out my cool weather wear. Booties are a staple in any fall line-up and these beauties are some of my top picks for the season!

Have a great Thursday!


Fall Food - Stuffed Acorn Squash

If I had to pick my favorite season for veggies, it would be Fall. Root vegetables are my absolute favorite; between the expansive variety of ways you cook them and the beautiful seasonal colors, they pretty much take over my weekly menu. This recipe is by far one of my favorites right now. A coworker introduced me to the idea and since then I have tested many different versions and made my husband a huge fan (not an easy feat for a meat and potatoes man). I hope you enjoy!

4 Acorn Squash, washed and halved
½ Large Yellow Onion
1 Zucchini, washed and cubed
1 Squash, washed and cubed
2 Medium Carrots, washed and cubed
2 Garlic Cloves, minced
1 Pound Ground Lean Organic Turkey
1 Box Near East Rosemary & Olive Oil Quinoa Rice Blend
1 ½ Cup Reduced Sodium Chicken Stock
1/4 cup dried cranberries
1/8 cup grated parmesan
Salt, Pepper, Rubbing Sage, Garlic Salt, Rosemary

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. Wash and dry acorn squash, cut of top, bottom and half. Scoop out insides and coat with a thin layer of EVOO and coarse sea salt. Place whole side down on cookie sheet and roast for 40-45 minutes or until tender.

While the squash cooks, start on the “stuffing”. Add EVOO to a large skillet (will need one with a lid) and heat to low-medium heat. Add in cubed onion, zuchnni and squash and cook for five minutes before adding ground turkey and minced garlic. Continue cooking until turkey is browned. Then add 1 cup of chicken stock, quinoa season packet, quinoa mix, sage, salt, pepper, rosemary and garlic salt; stir together then cover and cook for 15 minutes. At this point, I usually add the remaining chicken stock and then cook until quinoa is at desired tenderness. Once you reach this point, stir in cranberries and taste to determine if any additional seasoning is needed.

Once squash is tender, remove from oven and flip so that skin side is down. Fill center with “stuffing” and sprinkle cheese over the top. Then cook for another five minutes or until cheese is melted.

I hope you enjoy this as much as we do. I love that you can change the “stuffing” to reflect a southwester flair or Greek flair depending on your mood. This also reheats so well for days to come!


Insta Catch-Up

Hello sweet friends! I hope your weekend was a fantastic one. Ours was grand; it was the first weekend in a few that the man friend and I were in the same city, so we lived it up. When life gets this busy it's all about enjoying all the little moments you have! Here are a few from the last few weeks.

Sweet Berry Farms Pumpkin Patch 

Fall in the Hill Country

Country Concerts, Sunday Walks and Date Nights

Have a wonderful Monday!


Totes Magotes

Tunic (Loft) | Jeans (Jolt) | Suede Booties (Steve Madden) | Hat (Target) | Monogram Leather Tote (Gigi New York) | Earrings (J.Crew) | Leaf Necklace (Old Navy) | Sunnies (Ray Ban) 

Hello Friends! I hope y'all are having a wonderful day. We had a rainy cool weekend and start to this week which makes my little fall heart sing! I wore this soft tunic look on Saturday for a cozy movie day with the family and it was so just so comfortable. I love the sweet front pockets and it pairs so well with skinnies and suede booties. I love the neutral palette but I've been slightly obsessed with this fuchsia monogram tote and couldn't leave it at home. The gold details on it are just beautiful!

Cheers to the first Fall look of the year! Thank you for stopping by!

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