Clearly the weather is all over the place here in the Midwest because yesterday I was outside digging the beginnings of my garden in a lightweight flannel and now it’s in the 30’s and we’re anticipating snow over the next few days! Regardless of the weather I find myself always craving this soup, but it’s really perfect for those extra chilly days! This was an adaptation of my slow cooker chicken tortilla soup, but a much speedier version at just 30 minutes. It’s hearty, robust, and full of color with fresh vegetables, juicy chicken, and fragrant cilantro. I kept it lightened up (calorie wise) by using milk and only a small amount of heavy cream for the cream base and it makes a huge batch which is great for having leftovers for lunch the next day!