Officially Fall

My Mom came and picked up baby El and me for a quick trip out to the country to pick some corn from another one of the ward gardens. While there, we enjoyed the old barn, the mist out in the valley, the chickens in the coop - and lusted after the property! We also got a few corn stalks to decorate our respective front stoops.

Plus, the "fall fairy" had already dropped off lots of front door goodies - indian corn, sunflower heads and a few more pumpkins.

When we drove back into town last night we opened the car door to pouring rain. And today it's been raining on and off and cool. Very fallish.

And fall weather makes me want some fall food. So, I went to work and put this soup in the crock pot. It's not originally a crock pot recipe, but I improvised.

Ingredients

• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (NOT 2 cans, just two chiles)
• 6 cups chicken broth
• 1/2 cup chopped fresh cilantro
• 1 can pinto beans (drained)
• 1 1/2 cups fresh corn 
• Juice of 2 limes
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

Directions

I basically put all the ingredients into the crock pot except the avocado, the juice from one lime and the tortilla chips. I cut the kernels off of some fresh corn from the garden and a can of pinto beans (drained) that I had just hanging around in the cupboards to make it a little more hardy. This afternoon, after 3-4 hours in the crock pot, I will add additional lime juice, cut up the avocado and put it in at the at the end. Then sprinkle the tortilla chips on top. It's smelling FANTASTIC!