Truth be told, I haven't cooked that much in the last couple of weeks. A couple of nights ago we grilled burgers (no recipe needed). Last week we had "kitchen sink pasta" at least once (pasta + whatever we've got on hand, all tossed together). But nothing really worth sharing. My parents were visiting over the Fourth of July holiday, and we only cooked at home once. What did we make? Grilled pork chops (again, no recipe), and two of the salads from my last post. (That squash ribbon salad is awesome, by the way! Even my husband, who doesn't care for squash or zucchini, really enjoyed it!) All delicious, but nothing really blogworthy.
And I'm afraid it's going to get worse. My oven is on the fritz again (it had a slow meltdown this past spring, and we had it repaired under our home warranty; the same issue seems to be rearing its head again), which means no baking, roasting, broiling, etc. Not only does this limit my options, it also just puts me in a bad mood. We have tons of blueberries at home, and I can't even bake muffins! (I know, I know. Cry me a river.)
But you, my friends and few readers, deserve better than this. So I'm going to reach back in time and provide a recipe I made a while ago, and then I will endeavor somehow to find recipes to share that don't involve the oven.
When it's nearly triple-digit heat outside, it seems a silly time to share a soup recipe. But I honestly think this soup recipe is so delicious and flexible that you could adjust it to make it lighter in warm months and heartier in cool months. And it's easy and quick, which are good things no matter what the weather's like.
I found the inspiration for this recipe from a recipe for crockpot chicken tacos on Tasty Kitchen. The chicken taco meat has three ingredients. What's not to love? I recommend you give them a try, as well, and then you can use some of the leftover chicken for this soup, as the original recipe intended. But if not, no worries, you can still make this soup in a snap.
Click for recipe and pictures!
