Yep, it's still August. And yes, I know using a slow cooker in the summer isn't necessarily the norm, but I've got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn't have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside.You certainly don't need to use a slow cooker for this recipe, a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home---whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup---the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there's no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.