Get ready for cooler weather

Happy Fall!

It's hard to believe it but the calendar doesn't lie. Summer is over. The pools are closed, the days are getting shorter, the leaves are turning, and before we know it, the holiday season will be here!

Fall is traditionally known to be a time of transitions and preparations. We transition from the long lazy summer days to shorter yet busier days full of school, sports practice and homework. We are no longer getting prepared for family vacations or beach getaways and instead we are starting to plan how big of a turkey we'll need and what gifts to buy the family.

As the holiday busyness creeps closer, I'd like to remind us all that we can set the tone for how we want to feel come December. Tense, hectic, chaotic? Or prepared, relaxed and calm? We can choose how we want to roll into the holidays and the winter months by what we do and how we prepare in this fall season. How can you keep the chill vibes of summer and maybe find some fall fun to sprinkle in? Go to a Broncos game, visit a corn maze, throw a costume party, plan a friendsgiving potluck, make more time for evening walks in the crunchy leaves or maybe make a hearty soup to bring to someone that needs a pick me up. I hope you are able to create some fun and make space for these upcoming months to be calm and easy-breezy. 

As the weather cools down, I start thinking of warm and hearty comfort foods. Don't get me wrong, in our home, we grill all year round. But nothing beats soup on a cold fall day while watching football! Here's one of my favorites.

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 *If breasts are thick, slice horizontally so they cook faster and will be more tender.
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 1/3 cups milk
  • 1/3 cup masa harina **If you're wanting to make this soup gluten-free, make sure to look at the label to ensure the masa harina is in labeled gluten-free.
  • 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
  • optional toppings- shredded cheese, avocado, lime wedge, sour cream, cilantro, crushed tortilla chips


  1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeno saute about 3 minutes, adding garlic during the last 30 seconds.
  2. Add chicken broth, chili powder, cumin, and paprika, and salt and pepper to taste. Add chicken breast and bring mixture to a boil, then reduce heat to medium, cover pot with a 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 and green chilies to pot. Then, in a separate bowl, mix the milk and masa harina and whisk until well blended. 
  4. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Dice chicken and add to the pot, then add the black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
  5. Serve warm with your choice of toppings.
  6. Recipe source: Cooking Classy

Wishing you good health and happy hearts as we transition into this fall season. Much love!