Fall is here, and soups are perfect for this cooler weather! This is one of my favorites because it’s a little more satisfying than most soups, with chunks of chicken and as much cheese as you want!

Here’s what you’ll need:

• 2 lbs chicken tenderloins
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeds removed and diced
• 1 can fire-roasted diced tomatoes
• 1 bag tortilla chips, crushed
• 1 packet taco seasoning (I used the “chicken taco seasoning”)
• 1 block Monterey Jack cheese, grated
• 1 quart chicken stock
• sour cream and chopped green onion for topping

Start by heating about 2 tbs oil or butter in a large pot or dutch oven. While that is heating up, cut the chicken into bite-size chunks and toss in a bowl with the taco seasoning. When the pot is hot enough, add the seasoned chicken to the pot and cook completely.

While the chicken is cooking, chop up the onion and peppers.

After the chicken is cooked through, add the onion and peppers to the pot and cook about 5 minutes, until they have begun to soften. Next add the canned tomatoes and chicken stock. Simmer, uncovered, about 10 more minutes.

Now it’s time to serve it up! Start by layering the crushed tortilla chips in soup bowls, then add the soup, some grated cheese, and top with whatever you’d like – I used sour cream and green onions. You could also use some sliced avocado.

That’s it! Now all you need is a spoon!

Although this is technically a soup, it is much more satisfying than most. The layers of chips, chicken and cheese give it so many different textures and flavors, and it is sure to warm you up on these cooler nights. And maybe most important, it’s easy to make!

Thanks y’all!

– Nikki

 

When I was a kid, my favorite thing about Thanksgiving was dessert. (Okay, that’s still my favorite thing as an adult too!) My grandma would make this pie for just about every holiday, and it is still one of my favorite desserts.

This pie is not keto, or vegan, or whole 30, or paleo… I doubt my grandma would even know what those words meant if she were alive today. This is just a really good pie!

Here’s what you’ll need:

• 8 oz softened cream cheese
• 1/2 cup sugar
• 1 tub Cool Whip
• 1 can blueberry pie filling
• 3 bananas
• 1 lemon
• 1 refrigerated pie crust

(If you are worried about all the calories, I have made this before with fat-free Cool Whip, fat-free cream cheese, and Splenda instead of sugar, and it tasted almost exactly the same. Or, you could just eat a really small piece!)

Start by baking the pie crust according to package directions and allow to cool completely.

Peel the bananas and slice them up, then squeeze some lemon juice over them (about half the lemon) and toss them around to coat. You don’t want to taste the lemon juice, you want just enough to keep the bananas from turning brown. Spread the sliced bananas evenly over pie crust.

Next mix the cream cheese, sugar and Cool Whip together and layer on top of the bananas. It’s best to use a mixer for this so it’s not lumpy.

Finally, layer the pie filling on top and refrigerate about an hour to let the pie set up.

That’s it! This is super easy to make, and tastes amazing! I’ve tried using other flavors of pie filling on top, but the blueberry is my favorite. I’ve also tried using fresh blueberries, but the texture is much better with the pie filling.

You could also use the cream cheese filling as a fruit dip. I hope you enjoy this pie as much as I do!

Thanks y’all!

– Nikki