It's officially fall and thus officially time to bring out my favorite kitchen appliance: the crock pot. This week, Mister and I were a little lazy and did not go grocery shopping. It's kind of hard to do when he starts evening shift since we know we won't be eating together anyway. So a grocery trip wasn't exactly necessary as we got used to the shift change again. 

The shift change, though, is another reason for the crock pot to make its re-entry into the kitchen scene. It's super easy for me to throw in the ingredients, turn it on, and have it waiting on Mister as a late night snack/next day left overs. It's like love in a pot and a conversation saying, "See we can still be together with food." 

This week I made one of my favorite soups: tortilla soup. I had everything I needed on hand. I bet you do, too, if you're craving a good soup on a fall evening. My favorite thing about this soup? Corn. I. Love. Corn. I especially love it in a spicy Mexican style soup. 

Tortilla Soup

2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
2 cups chopped carrots
2 cups frozen whole kernel corn
1 1/2  cups chopped onion
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
2 cups chopped cooked chicken (optional) 
tortilla chips, broken

1. Combine broth, tomatoes with juice, carrots, corn, onions, tomato suace, chili powder, cumin and garlic powder in slow cooker. Cover; cook on low 6 to 8 hours. 
2. Stir in chicken (if using). Ladle into bowls and serve with tortilla chips and cheese if you want!