Chicken Tortilla Soup (crock pot)

Ahhhh Soup Season tis here!! Love this time of year! This soup is easy, warm and cozy! It is loaded with protein by adding black beans, vegetables (corn, bell peppers & onion) and flavor with canned fire-roasted tomatoes that I love for their smokiness and in the end, the tortillas get added as croutons! Boom! You do not have to use boneless chicken breasts, a rotisserie chicken works just fine and will shorten the cooking time to boot! Frying the tortillas sound fancy but seriously – it’s super easy!! Just cut the corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate and season them with salt. Wanna know my favorite part – this soup gets even better with time. This soup lasts in the fridge for up to 5 days in a re-sealable container.

Soups on!

I’m a creative who pulls inspiration from all corners of life—both the joyful highs and the real-life moments that punch you in the gut. Honestly, I don’t think I can pin down a single scrapbooking style for myself, so let’s just go with eclectic. My layouts really depend on my mindset. If I’m in a deep, cerebral mood, you’ll likely see something chaotic and messy. If I’m more relaxed, it tends to come out clean, simple, and structured.

My brain is usually running on several channels at once, so it’s completely normal for me to be working on a digital layout, dabbling in a hybrid project, and getting messy with art journaling or mixed media—all at the same time.

Here are a few of my go-to tools: Digital: Adobe Photoshop CC + my MacBook; Photos: Canon Rebel or iPhone; Hybrid: Cricut Joy + sewing machine; Art Journaling: watercolors, stencils, and artsticks

And when it comes to embellishments—digital or physical—I’m always reaching for messy threads, ribbons, and Polaroids. Always the Polaroids.

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