Hello Crocktober aka Soup Season!
Last week Mother Nature showed Denver what's what by sending an early snow storm to banish summer for good. It was a sad day as the entire metro area was sent hustling to figure out what to do with their gardens and pots that were still producing and blooming prolifically, blowing out their sprinkler systems that had likely been used the day before when it was 80 degrees, and of course, trying to remember how to drive in the snow.
For me, it's always sad to say goodbye to summer and those 3 weeks of fall that we get, but there are a few things that make it tolerable. First, new wardrobe! Yay! Sweaters and jeans, boots, cozy coats and jackets--it's so fun to dig out all those items you forgot you had. And second, it's soup season! Almost without fail every fall, my first soup is my Green Chile and Chicken Soup. You can make it in the crockpot or on the stovetop, prep is a matter of minutes and the result is a soup I could almost make on a weekly basis. Whenever I make it everyone asks for the recipe (which I feel takes longer to write out than to actually make), so I'm writing down, here, once and for all.
First, a warning. I make this a little different every time because I don't really measure, but I'll do my best to give you approximate amounts and if I leave something out, don't hesitate to reach out for clarification.