Crock Pot Southwestern Soup

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The forecast calls for rain this week. Again. Though I get a little mopey about it, this is the most rain we have had in months, and thanks to the precipitation numbers, California can officially say adios to the drought! I’ve mentioned in previous posts that Californians don’t handle the rain very well. My closet consists of approximately 95% summer clothes and 5% winter/rain clothes. Hey, it’s Cali! But lately, I have been running out of winter clothes because of this weather.

My New Year’s resolution (along with everyone else in America) is to lose weight and start eating healthier. So far, I’m killing it during the week. If I could just have a liiiiittle more control over my calorie intake during the weekends, I would be seeing better results – but I just can’t seem to avoid all the temptations. I’M WEAK!!!

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When the weather calls for rain, all I can think of is soup, soup soup! The problem is that most of the best soups have potatoes and heavy cream in the recipe…that’s what makes them so delicious! Thankfully, my auntie shared her delicious Crock pot Southwestern Soup with me, and let me tell you – it is the absolute perfect soup for rainy weather, and it’s healthy to boot! Even if you decide to sneak a piece of corn bread on the side, it won’t derail your healthy eating habits. Enjoy!

Crock Pot Southwestern Soup


  • 1 package of ground turkey
  • Medium onion, chopped
  • 2 packages of taco seasoning
  • 1 packet of Hidden Valley Ranch Dressing Mix
  • 2 cups of water
  • Large zucchini sliced and halved
  • 1 - 13 ounce can of (Do not drain the juices):
  • Kidney Beans
  • Black Beans
  • Pinto Beans
  • Diced Tomatoes
  • 2 cans of corn
  • 1 - 10 ounce can of rotel tomatoes with diced chilis, mild


  1. Brown turkey and onion. Drain fat, if needed.
  2. Remove from heat.
  3. Add taco seasonings and ranch mix. Stir well.
  4. Pour into crock pot with 2 cups of water and all canned goods (including liquids).
  5. Add zucchini.
  6. Cook on low for at least 5 hours.
  7. Optional condiments to add on top of chili:
  8. Sour cream, hot sauce, cheese, olives, jalapeños or tortilla chips

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Creamy Chicken Tortilla Soup



It’s no secret that I’m obsessed with soups. I actually had to force myself to try out non-soup recipes last year, I was THAT obsessed. And let me tell you, it was tough.

When you are cozy at home, catching up on your favorite TV shows, all you want to eat is something warm and comforting. Plus, there’s a delicious soup for every occasion. If I need something hearty, I make chicken and dumplings soup. If I need something to make me feel better, I make tomato basil soup with a fabulously simple grilled cheese sandwich. Maybe feeling blue? Easy— Potato Cheese Soup. There is (literally) a soup for everything.

This soup is light, creamy and has the perfect amount of spice. Everyone needs a little spice in their life, right? The best thing about this soup is you can freeze your leftovers and save them for another day. I made this soup in 30 minutes, and if you have leftover chicken already, you can make this recipe in 15-20 minutes. It’s a no brainer, friends. Make this recipe and spice up your life (zigga-zigga ah!).



Creamy Chicken Tortilla Soup


  • 1 Tbsp canola oil
  • 1 1/2 cup chopped yellow onion (1 medium)
  • 1 Tbsp finely minced garlic (3 cloves)
  • 1 jalapeño, seeded and chopped (1/4 cup)
  • 1 (32 oz) carton low-sodium chicken broth
  • 1 tsp of each chili powder, cumin, and paprika
  • Salt and freshly ground black pepper, to taste
  • 1 1/4 lbs boneless skinless chicken breasts*
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 1/3 cups milk
  • 1/3 cup masa harina**
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2/3 cup heavy cream
  • 1/4 cup sour cream


  1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
  3. Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot.
  4. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much).
  5. Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
  6. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.

Recipe adapted from Cooking Classy





Loaded Broccoli Cheese Soup

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It’s been raining for 3 days and counting. I can’t remember the last time it rained for this long in Southern California!?  But I love it when it rains. The earthy smell makes me want to spend the entire day on my recliner, with a sizzling cup of hot chocolate and my favorite fashion magazine as my only friends.

My sincere advice to all my southern Californian friends: Keep off the roads until the raining period concludes. It’s better to stay at home then to hit the roads with terrible, frantic drivers. You know the drill: light the fireplace, order some Thai food and start a happy hour. Isn’t this exactly what we’re born for?
To eat, pray and love right?

The weather report said that we also have a tornado warning. Like really, a tornado warning in the LBC? They may have exaggerated a bit. I guess I will believe them when I see it.

Tornado warnings remind me of the time back when I used to live in St. Charles, Missouri and we had REAL storms and tornado warnings. I’ve seen some of the prettiest lightning shows growing up, accompanied with thunderclaps; loud enough to scare a sleeping baby. For tornados we would hear the siren go off. My dad usually would run outside with his video camera and talk to the neighbors hoping to catch a tornado on film. I don’t remember anyone being afraid back then, but that was maybe because we had basements and the chances of a tornado hitting us were slim.

My mom would make a killer chicken and dumplings soup on a chilly day. I still remember how yummy it used to taste and since then I have developed this infatuation with the word soup.

I must say: this is the soup of all soups. It’s warm, it’s cheesy, and it’s loaded with veggies. Out of all of the soups I’ve made on this blog this is my favorite (shh… don’t tell my other soups). It’s a bit time consuming but it’s totally worth it. San Fran has inspired me to put everything in a bread bowl. Leave me a comment and let me know what you think.

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Loaded Broccoli Cheese Soup

Serves 6


  • 3 cups low-sodium chicken broth
  • 1 cup peeled and chopped carrots, diced small
  • 1 cup chopped celery, diced small
  • 3 cups peeled and chopped potatoes, diced small
  • 1/2 cup finely chopped onion
  • 4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
  • 4-6 slices bacon, chopped
  • 3 tablespoons butter
  • 1/3 cup flour
  • 3 cups milk
  • 4 cups shredded sharp cheddar cheese (about 16 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried mustard


  1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  3. In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
  4. Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  5. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  6. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Recipe adapted from Mel's Kitchen Cafe

Taco Soup


It’s Taco Tuesday.
It’s the day of the week that we’re allowed to overindulge in tacos and beer without any guilt.
Who even came up with Taco Tuesday? Tuesday could have been many things…
Tea, Tuna, Tomato? But NO, someone carefully selected Taco Tuesday and for that, we thank them.
I would never tell you to substitute a soup for a delicious greasy taco. but if you’re craving something warm and hearty, this is a good option.


Taco Soup


  • 1lb lean ground beef
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2-1/2 cups milk, divided
  • salt & pepper
  • 1 cup freshly shredded cheddar cheese, plus more for topping
  • 1 package taco seasoning
  • 10oz can Rotel, undrained
  • 15oz can black beans, drained & rinsed
  • crushed tortilla chips


  1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
  2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes.
  3. Remove from heat then stir in shredded cheese until smooth. Set aside.
  4. Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally.
  5. Serve with crushed tortilla chips and more shredded cheese, if desired.

Recipe adapted from Iowa Girl Eats

Slow Cooker White Bean Chicken Chili


Why hello there!

Are you ready for Thanksgiving? It’s like, 3 weeks away – there’s always such a shock factor with how quickly the holidays come up, isn’t there? We spent our weekend putting away Halloween decorations. King’s haunted house was a hit! Is it bad that I find pure joy in watching children scream at the top of their lungs?

Since it’s November I decided to dust off my crockpot and put her to good use. If you decide to use a rotisserie chicken, this meal can be made in a mere 30 minutes!


I’m mexican… I love all types of beans.


I pinky swear (if anyone even does that anymore), this soup will warm your very soul. I highly recommend making this for someone special.

Leave a comment and let me know what you think!

Chicken and Dumplings


Guys, this is thee soup. The comfort foods of all comfort foods.

When I found this recipe, I thought it was going to be a lot harder to make than it actually ended up being. Every time I bite into a chicken and dumplings concoction, it’s like getting a hug from my grandma. The warmth, the joy, the tender loving care…it’s in every single bite.  I know what you are thinking… how am I going to have time to make this?

Trust me, friends. You can make this any night of the week. Just grab a rotisserie chicken and a bottle of wine (or two or three) at the grocery store and consider half the work done!

This was the perfect recipe for me because I was dying to catch up on The Voice and I didn’t want to spend a lot of time in the kitchen. Hellooo, I have priorities folks! When The Voice comes on, no one exists except me, Adam, and my glass of wine. I simply can’t be bothered to do any extensive cooking or anything else, for that matter.

If you love Loaded Broccoli Cheese Soup or Potato Cheese Soup on my blog, you will definitely die for this chicken and dumplings recipe. Leave me a comment and let me know what you think!



Chicken and Dumplings

Serving Size: 6


  • 1 Rotisserie Chicken
  • 2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
  • 1 can Cream of Chicken Soup
  • 1 32oz box of chicken stock
  • 1 1/2 cups of milk
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. black pepper
  • 1/2 stick butter
  • Thickener Ingredients
  • 1/4 cup flour
  • 3/4 cup milk


  1. Remove all chicken from the bones and dice. Set chicken aside.
  2. Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
  3. Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.
  4. In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.
  5. Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.
  6. When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.
  7. Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
  8. Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
  9. Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.
  10. If you have leftover dough roll little balls and sprinkle with cinnamon and sugar. Bake for dessert!