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My 4 Favorite Soup Recipes for Fall


Completely original and entirely scorching hot take: Fall is the best season.

There, I said it — I know, I know, I’m going to ruffle some turkey feathers by going out on this starting-to-bald limb, but I have to be brave and speak my truth…

Alright, so maybe it’s not such a wild opinion to love this season. But I have noticed people seem to have a problem with when others celebrate this transitional time, not necessarily whether they love it too much. For me, I say to each their own!

That said, over our years of autumnal indulgence, I have noticed two milestones that start to separate the true beleavers (yikes, regret that pun instantly, but also won’t backspace it) from those who just change with the seasons:

  1. On what day do you wear your first sweater?
  2. When do you have your first bowl of soup?

These are two of the smallest forms of anti-summer actions we can take to will sub-70 degree temps into fruition, and when you start to take a stand really says a lot about who you are.

Do you start sometime in August just because you’re tired of the heat? That’s aggressive, but I can respect the resilience.

Do you have a temperature you use as a marker? Data backed decision-making, I like it!

Do you just wait until it’s cold and those decisions make sense? Sound logic, but not as interesting.

Nathan and I decided a few years ago that every year on the first day of Fall, we are going to make a pot of chili from one of my mom’s recipes. Sweaters or shorts, leaves falling or staying bright green, we put a dutch oven on the stove and get to work.

This year, I was so glad I found this dutch oven from Walmart to enjoy our tradition with. And since I’m convinced that a piece like this being pretty makes the food inside taste significantly better, I couldn’t think of a better addition to our kitchen — it comes in five colors and also won’t break the bank, which had always made us hesitant about buying one in the past

My mom, Andi, was gracious enough to share a few of her favorite fall recipes below — I hope you enjoy them as much as we have over the years! Here’s to fall, and your first bowl of soup (or chili):



  • 1 lb Ground Beef
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Avocado Oil
  • 2 cans of Kidney Beans (drained)
  • 1 large can of crushed tomatoes
  • 1 small can of tomato paste
  • 3 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt & pepper to taste


  1. Brown garlic in oil and add ground beef.
  2. Brown ground beef and drain.
  3. Add: crushed tomatoes, tomato paste, beans & spices.
  4. Let simmer on low for at least one hour.

Southwest Chicken Soup


  • 3 chicken breast
  • 1/2 cup of diced onion
  • 2 cans of black beans, drained & rinsed
  • 2 can of corn (with juice)
  • 2 cans of fire roasted tomatoes
  • 2 cans of chicken broth
  • 2 teaspoon cumin
  • 2 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1/4 teaspoon red pepper


  1. Chop chicken into cubes & sauté in avocado oil.
  2. Add all ingredients into dutch oven.
  3. Let simmer on low for at least 1 hour.
  4. Serve with sour cream, shredded cheese & tortilla chips.

White Christmas Chili


  • 4 chicken breast
  • 5 cups of water
  • 1 large onion, chopped
  • 2 tablespoon butter
  • 2 celery ribs (about 1/3 cup)
  • 3 cans (16 oz) Great Northern Beans, rinsed & drained
  • 3 cans (4.5 oz) Chopped green chiles (mild)
  • 1 can chicken broth
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper
  • 1 tablespoon chopped cilantro
    *Will need a food processor for this recipe


  1. Prep Chicken: Place 5 cups of water, chicken breast & 1/2 onion in large dutch oven.
    Bring to boil.
    Cook 15-18 minutes.
    Remove chicken, reserving broth.
    Cut chicken into bite size pieces – set aside.
  2. Melt butter in skillet, add celery and remaining onion and sauté until tender.
  3. Stir chicken, celery mixture, 2 cans of beans and next 6 ingredients into reserved broth in dutch oven.
    Bring to boil.
    Reduce heat and cook for at least 1 hour.
  4. Process remaining 1 can of beans in food processor and add to chili.
  5. Remove and discard bay leaf – stir in cilantro before serving with toppings.
  6. Serve with shredded cheese, sour cream and tortilla chips

Potato Soup


  • 2 tablespoons of butter
  • 4 ups peeled, cubed red potatoes
  • 6 cups chicken broth
  • 2 cups half & half
  • 1 cup diced onion
  • 2 teaspoons salt
  • 1/8 tsp white pepper
  • 1/3 cup cornstarch mixed with 1 cup of water


  1. Melt 2 tablespoons of butter and add onions – cooking and stirring until tender.
    Add potatoes and other ingredients.
  2. Simmer on low for at least 1 hour.

Special thank you to my momma, Andi Ward, for sharing all of this with us! We hope you and your family enjoy these recipes — Let us know which one is your favorite!

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Today’s post is sponsored by Walmart.



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