Allow me to state the obvious; the weather around here has been really nice lately (and by lately, I mean all winter.) It has rarely been freezing, let alone below freezing, like normal winters here, and I have enjoyed it immensely. I hate the cold with a passion, and am always crossing my fingers hoping the groundhog will not see his shadow and promise me springtime six weeks earlier. This unnaturally warm winter has especially been nice since I am living off campus this year and need to walk everywhere, which is common of college students across the country. I have not enjoyed the warm weather, however, in the aspect that soups and stews do not sound as tasty when it's fifty degrees outside. But this soup, made from leftover roast chicken, pico de gallo, black beans, and chili powder. All of this simmered on the stove for an hour or so and turned out to be a deliciously simple soup. I paired this with an effortless salad and I had a yummy lunch to refuel me after my workout swimming laps.
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| Yummy veggie packed salad |
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| Chicken Salsa Soup |
Yum! (I, too, am loving the warm winter!!)
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