Chicken Avocado Lime Soup


I’ve never tried making soup on the stove before. I know, I know… it’s so simple. It’s just that I’m not that much of a cook. The Pampered Chef® sent over some of their Nourish bowls and the moment that I saw them, I knew soup was meant for the middle. 


The Pampered Chef has teamed up with Feeding America® through The Pampered Chef’s Round-Up From the Heart® campaign. Did you know that 1 in 6 Americans face hunger? It’s an issue that is easily looked over, yet affects so many of us today.

According to Google, nourish means to “provide with the food or other substances necessary for growth, health, and good condition.” The word “nourish” is fitting for these bowls because $2 from every bowl bought goes to Feeding America, which provides 18 meals for those in need. The thing that I love most about Round-Up From the Heart is that the funds collected are used in the community where the donations came from. You get to support your local community through this campaign by buying your own Nourish bowl here (I have four!).


This soup is easily made in half an hour. I had no idea that this much flavor could come from so few ingredients. I was afraid that the soup would be bland, but the jalapenos and lime came together beautifully. I liked the level of spiciness from adding the whole jalapeno, seeds and all.

I used Pampered Chef’s 1 cup prep bowls to place all of my chopped cilantro, tomatoes, green onions, jalapenos, and lime juice. It made cooking a breeze. Everything was prepared ahead of time and all I had to do was toss them in at the right time. Make sure your pot is big enough to hold all of that liquid. I’d recommend using the Rockcrok Dutch Oven since it has a lid as well.


I chopped up my chicken prior to throwing them in the pot to cook, but I think shredding them would have been better. Either way, it doesn’t matter. Recipe from Cooking Classy.

Chicken Avocado Lime Soup


  • 1 1/2 lbs boneless skinless chicken breasts (I used 4)
  • 1 Tbsp olive oil
  • 1 cup chopped green onions, including the whites
  • 2 jalapeños, minced (leave seeds if you want soup spicy, omit if you don't like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, diced
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice (I used one whole lime)
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, shredded cheese, sour cream for serving (optional)


  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
  3. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
  5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
  6. Serve with tortilla chips, cheese and sour cream if desired.

  This is a sponsored post, but the opinions expressed are my own.

#upforwhatever this summer… with a side of Buffalo Chicken Enchiladas!


I had my bachelorette party last night and it was a bit different from a “normal” bachelorette (thank goodness!). I’m very laid back and not quite the partying type and the girls that planned it knew that. We ended up having an intimate dinner at Hollywood and Highland and then went to a painting class afterward.


The painting class was so much fun! It was a room filled with about thirty people and an instructor. We were given directions on how to paint a specific picture. Even though we all painted the same thing, everyone’s turned out a little different because of the color, brush strokes, and how we chose to interpret the instructions.


I had never been to a painting class and the majority of the class hadn’t painted since elementary school. It was great to be a little creative and get our hands dirty. If I wasn’t #upforwhatever, then I never would have been able to have such a fun night out. You have to be open to different activities and go on adventures in order to have some fun.


It’s the same with food. Bud Light Lime is great for whatever happens this summer… like these enchiladas. Having a beer with some Mexican food practically goes hand in hand. It’s a beer with a refreshing twist of lime flavor that comes in a sleek new can.




Since I practically squeeze lime juice everywhere in my Mexican food (especially chicken tortilla soup, that’s my favorite!), Bud Light Lime pairs well with this dish. It’s also a great beer for all of your other summer activities– lounging by the pool, girls’ night out, trying a new restaurant, or even dinner parties!


When you’re #upforwhatever, Bud Light Lime is the perfect beer — your ticket to spontaneous summer fun.

Recipe adapted from How Sweet It Is. I’m telling you, this recipe couldn’t get any easier. You can prepare this meal ahead of time and heat it up when you’re ready to eat, too.

Buffalo Chicken Enchiladas


  • 2-3 large chicken breasts, cooked and shredded
  • 14 oz can of red enchilada sauce
  • 1/2 cup Frank's buffalo wing sauce
  • 3 chopped green onions, divided
  • 1 1/2 cup shredded low fat mozzarella cheese
  • 3 large whole wheat tortillas
  • fresh cilantro, coarsely chopped (for topping)


  1. Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray.
  2. In a bowl, mix together the enchilada sauce and buffalo sauce. Pour 1/2 cup of the sauce into the bottom of the prepared pan. Set aside.
  3. In another large bowl, toss together the shredded chicken, half of the prepared enchilada sauce, 1/2 cup of the mozzarella cheese, and 2 of the chopped green onions.
  4. Take each tortilla and fill it with the chicken mixture. Roll into a burrito and place it seam side down into the baking pan.
  5. Pour the remaining enchilada sauce on top, along with the remaining cheese. Bake for 20 minutes.
  6. Immediately after taking the enchiladas out of the oven, garnish with the leftover green onion and chopped cilantro.


This summer, Bud Light Lime is bringing you the flavorful, refreshing twist of lime that will keep you ready for spontaneous fun all summer long. And now, the perfect beer for whatever happens invites you to click here to prove that you’re #upforwhatever.

Easy Pad Thai


It always takes time getting used to a new kitchen, right? Not in this case! Having a gas stove and oven is way better than an electric stove. My first apartment in Berkeley had an electric stovetop… a coil one! It was the biggest pain in the butt to clean and cook on since it took so long to heat up. Don’t even get me started on the little scraps that would fall through the cracks. They’d be stuck there for eternity.


My second Berkeley apartment still had an electric stovetop, but it was flesh. There were no coils to battle with. Cleaning was a cinch. After three years of living with an electric stovetop, I’d practically forgotten what gas stoves were like.


Holy cow! Everything cooks so evenly! There is no burning of the cookies on the edges. Every cookie on the sheet bakes evenly. Not only that, but water boils faster, the oil warms up in seconds, and I can roast marshmallows for s’mores in a matter of seconds!


So even though it’s a small kitchen, I’m so grateful for that little gas oven of mine. You bet your bottom dollar I’ll be using it every day!


This pad thai isn’t exactly authentic tasting.. it’s more of a quick fix recipe for a dish that tastes similar to pad thai. It’s a solid dish, but don’t make it expecting the best homemade pad thai because you’ll be disappointed. I’d make this recipe again.

Recipe from Brownies for Dinner.

Easy Pad Thai


  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 1 squirt Sriracha (optional)
  • 2 teaspoons vegetable oil
  • 3 green onions, white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted peanuts (optional)


  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts (if using).