Dec 2, 2020 | Uncategorized | 5 comments

Okay, so cohabitating and coparenting while being separated isn’t working.

It feels like walking on a tightrope.

It’s okay and helpful and forging ahead when it’s going decent. But it’s also tears and arguing and tightrope walking and reminds me of why we are separated in the first place.

Most of the time it’s me, with no choice but to be en motion, and making the appointments and searching for housing and exploring my options and making the phone calls and and running my business that I’ve never ran before and so there’s a lot of what appears to be-

Me, scooping buckets of water out of a sinking ship.

I am tired.

If I sit still too long or let my mind rest, I become the leaky boat itself, finding myself crumpled over in the front seat of the car, for no reason in particular other than my life is imploding.

And blossoming.


There are blossoms I didn’t know existed until everything imploded. And there is excitement and hope and if I just keep doing that thing with my feet, one in front of the other, I find that I continue to forge ahead, towards all those blossoms.

When I am weary, and I am WEARY sometimes, I fall back on this soup recipe I acquired from a family member some years ago that continues to be failproof and shockingly easy. I mean, it’s so easy that it’s borderline offensive. Make it as it’s written, don’t get hung up on the lack of alliums (like I did initially), and add extra lime.

Chipotle Chicken Soup
Yield: 6-8 Servings

Chipotle Chicken Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 6-8 cups chicken stock (depending how soupy or stewy you want it)
  • 1.5-2 lbs shredded chicken thighs (I poach mine in water with salt, peppercorns, garlic cloves and bay leaves)
  • 2 cans chickpeas, drained and rinsed
  • 2-4 chipotle peppers depending on how spicy you like it + 1-2 tablespoons of the adobo from the can of chipotle peppers
  • Salt & fresh pepper
  • Juice of one lime
  • Cooked rice

Garnishes (definitely not optional in my opinion)

  • Cubed Monterrey Jack
  • Avocado slices
  • Cilantro
  • Lime wedges


  1. You literally whack everything in a pot and let it simmer for an hour or until the chickpeas are tender.
  2. Taste and adjust for salt and pepper.
  3. Serve over rice.
  4. Add garnishes and ENJOY.


  1. Traci

    Very very happy you have your blog started.

  2. Lisa

    Congrats on the new blog. I’m going to try the soup!

    • truckeyava

      Thank you so! Let me know what you think!

  3. Melissa Maxwell

    I heard about this twice on your podcast, Yours in Butter, and I’m going to have to check it out when its not 90 degrees out.


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