This is the time of year when everyone in the Phoenix valley says, "So, THIS is why we live here." We all forget until about January and then the weather turns so fabulous that some people seem to forget the summer. I am fully enjoying these 70 degree days where the sun shines as we lay on a blanket on the grass and peel oranges from the tree.
Do you love chicken tortilla soup? I do too, and the other day when it was rainy and chilly, I pulled out this recipe from a friend that I modified a bit to be vegetarian and I think it's delicious and so easy. Crockpot soups are the bomb. I especially love it because it's one of a few winter soups that is dairy free (assuming you decide to forgo topping yours with cheese and sour cream - which I don't recommend because... yum) and full of vegetables.
2 cans (4 ounces) green chilis (omit, if you want it really mild)
1 can (28 ounces) mild enchilada sauce (can be red or green - make sure it's mild cause it will be too spicy otherwise)
1 can (15 ounces) chicken broth (or vegetable broth or water, if you want vegetarian)
1 cup chopped onion
2 garlic cloves, minced
1 yellow squash, diced
2 zucchinis, diced
2 cups frozen sweet white corn
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
Combine all ingredients in a large crock pot. Cook on low for 8 hours. Serve with shredded cheese, cilantro, sour cream, avocado slices, olives and tortilla chips.