I adore fall.  Everything about it speaks to my soul.  The crisp morning air.  The colors that fill the landscape of life…and soup.  Oh em gee…I love soup.  There is just something about the smell of soup stewing all day on Saturday while studies are going up for Sunday services, piles of laundry are being folding, football is somewhere in the background and snuggles…LOTS of snuggles because all the kids AND my hubby are home.

Cooking is my jam.  I enjoy it so much.  So i have decided to share some of my favorite recipes with you once a week.

Soupy Saturdays

#ALLTHEFEELS #YUMMO #GETINMYBELLY #THISISNOTCAMPBELLS

INGREDIENTS

1 lb of Ground Chorizo Sausage

1 tbsp Cilantro

1 32 oz Free Range Chicken Broth

1 Packet of Taco Seasoning

2 10-oz cans of Rotel (I like it spicy so I use the Hot)

2 8-oz packages of Cream Cheese

The best part about this recipe is that it goes in the Crockpot.  Yes, I am a FAN!  Maybe its because Sunday dinner would have never existed in all of my ministry years without CROCKPOTS!

Directions

Start by browning your Chorizo.  I love the smell of this – so fragrant!  While the meat is browning, turn your crockpot on low and fill it with the cream cheese, Rotel, and taco seasoning of your choice.  Mix the browned meat into the cheese, (drain it if you want before hand-completely personal preference).  Stir the meat, rotel, cream cheese and taco seasoning together.  If you are going to be home, allow those to cook for about an hour before adding in your chicken broth.  If not – go ahead and add your broth in.  Add in the Cilantro.  Let it cook on low for about 4 hours or high for 2 1/2 hours.  Obviously, its soup…so its always better after it settles!

Garnish it Girl!

Top with fresh sliced Avocado, a dollop of Sour Cream, Grated Cheese, and Tortilla Chips