Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.
Feel free to share more than one thing if you're feeling particularly accomplished! Extra credit: find someone in the comments and give them props for what they achieved!
Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.
Note: This post will only be open for a few weeks … after that it will be locked to members only, so feel free to join / subscribe to the community if you like my work. Thank you.
People have expressed interest in deep topics, so this list focuses on philosophical questions.
What is the most uplifting thing happening in the world right now? What is the most tragic thing?
Most uplifting: The rise of crowdfunded ecological restoration. My favorites include Mossy Earth and Planet Wild. These places let you use your folding vote to push the planet's future toward a better trajectory.
Most tragic: Humanity as a whole is destroying the biosphere. They know why they need to stop. They know what the cost will be if they don't. They know how to fix what they've broken. They just damned well don't want to do it. >_<
Archaeology is the science of studying the past, primarily historic human cultures and their artifacts. It overlaps with anthropology, the study of (mostly current) human cultures; and with paleontology, the study of plants and animals from the past. Paleoanthropology is the study of human evolution in particular, one of the more fascinating aspects of the past. Aspects include famous people, famous finds, and important regions. Culture is a delicate issue here, as Europeans have spent centuries trampling over everyone else and often obliterating their past. But other cultures have their own scientists, who have made plenty of valuable contributions. Here on Dreamwidth, consider archaeology, first_nations_freaks, history, science, and scienceworld.
This poem is spillover from the May 5, 2026 Poetry Fishbowl. It was inspired and sponsored by janetmiles. It also fills the "Building" square in my 5-1-26 card for the Greek Myth Fest. This poem belongs to the series Monster House.
This is your check-in post for today. The poll will be open from midnight Universal or Zulu Time (8pm Eastern Time) on Friday to midnight on Saturday (8pm Eastern Time).
The Trump administration is ordering the removal of hundreds of bison from BLM land in Montana, reversing a 2022 authorization that allowed the nonprofit American Prairie to graze its herds. The bison were allowed to graze on federal land by multiple administrations, including President Donald Trump’s first administration, which faced opposition from some ranchers who preferred the land be used to graze cattle. In a Notice of Proposed Decision issued in January, Interior Secretary Doug Burgum stated that American Prairie’s bison should be managed as wildlife rather than “production-oriented” livestock, making them ineligible for grazing permits under the Taylor Grazing Act.
The hell of it is that buffalo should be recognized as wildlife and thus free to go where they please, just like elk and deer and everything else. But they're not. Every buffalo in America is owned by someone, restricted to land they control, forced to put up with some amount of human interference, and subject to being killed should they stray. That's a problem. It would be bad for any species, but it's especially bad for a keystone species that is urgently needed to fix the human fuckups affecting the Great Plains. >_<
Hello to all members, passers-by, curious onlookers, and shy lurkers, and welcome to our regular daily check-in post. Just leave a comment below to let us know how your current projects are progressing, or even if they're not.
Checking in is NOT compulsory, check in as often or as seldom as you want, this community isn't about pressure it's about encouragement, motivation, and support. Crafting is meant to be fun, and what's more fun than sharing achievements and seeing the wonderful things everyone else is creating?
There may also occasionally be questions, but again you don't have to answer them, they're just a way of getting to know each other a bit better.
This Week's Question: What do you wish you could get right first time, every time?
If anyone has any questions of their own about the community, or suggestions for tags, questions to be asked on the check-in posts, or if anyone is interested in playing check-in host for a week here on the community, which would entail putting up the daily check-in posts and responding to comments, go to the Questions & Suggestions post and leave a comment.
I fed the birds. I've seen a few sparrows and house finches.
I put out water for the birds.
EDIT 5/8/26 -- I did a bit of work around the patio.
EDIT 5/8/26 -- I had just gotten started digging a hole to plant things when I had to go deal with other stuff. I realized that I left my trowel out there, and now it's spitting rain so I don't know if I'll get back out. :/
EDIT 5/8/26 -- I planted the white oak seedling at the north edge of the savanna and mulched around it.
This Chicken Taco Soup is proof that one pot of soup can do a LOT. I made it hearty enough to feed a crowd with 10 big servings and easy enough to pull together in about an hour! Every bowl is loaded with tender shredded chicken, soft beans, sweet corn, and peppers for tons of color and texture. Stir in cream cheese, cilantro, and lime at the end, and the whole pot turns creamy, bright, and full of taco-night flavor. One taste and I’m sure you’ll come back to this easy chicken taco soup again and again!
Creamy Chicken Taco Soup Recipe
I like to poll the audience on our Instagram from time to time to see if you have any requests, and the last time I did it, I saw a lot of people wanting more soups, easy chicken recipes, and meals that freeze well. And boy, do I have a delicious feast for you! This chicken taco soup is my answer to all of that in one easy recipe!
This recipe is a little different from our classic taco soup, which has a ground beef base and a brothy tomato finish. This version instead takes inspo from chicken tacos and has juicy shredded chicken, two kinds of canned beans, sweet corn, and tomatoes with chilies. Then I stir in cream cheese until the broth turns creamy and tangy without feeling heavy. I also cook the chicken right in the broth so it soaks up all that Tex-Mex flavor, then shred it and add it back at the end so every bite stays tender. This taco chicken soup is great for meal prepping, too! My family will happily enjoy the leftovers of this soup all week long!
Recipe Success Tips
My chicken breasts were pretty huge, so I only needed two for the whole batch. They were just shy of 2 lbs total. You can also use boneless chicken thighs, or bone-in breasts or thighs. Cook the chicken to 165°F and remove the bones when shredding.
Drain and rinse the beans and corn. This helps rinse away extra sodium and keeps the broth from getting too salty! You can always season to taste at the end if needed.
Whisk in the cream cheese until combined. It may look speckled or a little lumpy at first. Just keep whisking and it’ll smooth out as it melts. Room temp cream cheese will mix in a little easier (but cold from the fridge works too!)
Make it dairy-free. You can use a plant-based cream cheese, or leave the cream cheese out altogether for a non-creamy chicken taco soup.
Use shredded chicken for a shortcut. Pre-cooked shredded chicken will work here, but you’ll lose a little flavor because you’re not cooking the chicken directly in the broth. Sauté the onion and bell pepper, add the taco seasoning, and then add the broth, tomatoes, beans, and corn, and simmer until the veggies are tender. Stir in the shredded chicken at the end to warm it through.
Add your favorite chicken taco toppings. Try sour cream, jalapeño slices, pickled red onions, avocado, shredded cheese (I’d go for a Mexican cheese blend if you’ve got it), or crushed tortilla chips. Don’t forget to use the remaining lime half for squeezing over each bowl, either!
28oz. candiced tomatoes with chilieswith juices, $2.72****
15.5oz. canpinto beansdrained & rinsed, $0.78
15.25oz. canblack beansdrained & rinsed, $0.78
15oz. cancorndrained & rinsed, $0.98
4oz.cream cheese$0.78
1lime$0.50
1Tbspfresh cilantrominced, $0.16
Instructions
Gather your ingredients.
Seed and dice the bell pepper, dice the onion, and roughly chop the cilantro. Cut the lime in half; juice one half and reserve the other half to slice for serving.
Coat the chicken breasts evenly on all sides with taco seasoning and set aside.
Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until softened but still with a little bite. They will continue cooking in the soup.
Push the softened onions and peppers to the side so the bottom of your pot is visible. Sear breasts on both sides for 5 minutes per side, until lightly browned.
Pour in the chicken broth and canned diced tomatoes with chiles (with juices). Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the soup to a boil, then reduce to medium and simmer for 30 minutes.
Add drained and rinsed black beans, pinto beans, and canned corn.
Continue simmering until the chicken reaches an internal temperature of at least 165°F.
Remove the chicken from the pot and shred it using two forks. Set aside.
Add the cream cheese to the soup and whisk until melted and fully incorporated. It may look a little chunky at first, but this is normal and does not mean it has curdled! Keep whisking, and it will smooth out as it melts. For easier mixing, you can whisk the cream cheese with a ladle of hot broth in a separate bowl, then stir it back into the pot.
Once the cream cheese has dissolved into the broth and the texture of the soup is nice and creamy, add the lime juice, fresh cilantro, and the shredded chicken back. Taste and adjust seasoning as needed. Enjoy!
*I found these gigantic chicken breasts at Walmart for $2.67 per lb. Mine were just shy of 2 lbs. You can also use chicken thighs (boneless or bone-in, remove bone when shredding).**Taco packet seasoning is an easy way to pack this soup with a ton of flavor. You can also make a homemade taco seasoning if you’ve got a well stocked spice drawer (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and black pepper). Use about 2 Tbsp homemade seasoning to replace the 1 oz. packet.***We use Better Than Bouillon for its quality and to keep our broth costs low.****I used Rotel, but any diced tomatoes with chilis will do. I went for mild so I could adjust the spice level on my own, as-needed! I didn’t add any extra spice, but you may want to add more to taste at the end by stirring in some red pepper flakes or cayenne.Try it in the slow cooker. This recipe uses similar ingredients to our slow cooker chicken tortilla soup, so I’m sure it would work well in the crockpot too! Add everything, minus the cream cheese, cilantro, and lime, to your slow cooker. Cook on high for ~4 hours or low for ~8 hours, or until the chicken is cooked through (165°F internally). Remove and shred the chicken, whisk in the cream cheese until smooth, then stir the chicken back in with the cilantro and lime.Meal-prep note: This soup stores well in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop, stirring well. I recommend freezing the soup before adding the cream cheese for the creamiest texture. Stir in the cream cheese after reheating (1 scant Tbsp cream cheese per bowl if reheating individual portions).
Prep the fresh ingredients: Remove the seeds and dice 1 green bell pepper and dice 1 yellow onion. Roughly chop 1 Tbsp cilantro and set it aside. Cut 1 lime in half, juice one half, and slice the other half into wedges for serving.
Season the chicken: Sprinkle 1 packet of taco seasoning (1 oz.) evenly over 2 chicken breasts, coating all sides. Set the chicken aside while you start the soup base.
Sauté the onion and bell pepper: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Once hot, add the diced onion and bell pepper and cook for about 5 minutes, stirring occasionally, until they start to soften. They should still have a little bite since they’ll keep cooking in the soup.
Sear the chicken: Push the onions and peppers to the side of the pot so you have a clear spot on the bottom. Add the seasoned chicken breasts and sear for about 5 minutes per side, or until the outside is lightly browned. This adds extra flavor to the broth.
Assemble the soup: Pour in 6 cups chicken broth and one 28 oz. can diced tomatoes with chilies (with the juices from the can). Stir well, scraping up any browned bits from the bottom of the pot so all that flavor gets worked into the soup.
Increase the heat and bring the soup to a boil, then reduce the heat to medium and let it simmer for about 30 minutes. The broth should be gently bubbling, not rapidly boiling.
Add the beans and corn: Stir in one 15.5 oz. can pinto beans (drained and rinsed), one 15.25 oz. can black beans (drained and rinsed), and one 15 oz. can corn (drained and rinsed).
Finish the chicken: Continue simmering until the chicken is cooked through and reaches an internal temperature of 165°F.
Shred the chicken: Remove the chicken breasts from the pot and place them on a cutting board or plate. Shred the chicken with two forks, then set it aside.
Add the cream cheese: Add 4 oz. cream cheese to the soup and whisk until it melts into the broth. It may look a little lumpy at first. Just keep whisking, and it will smooth out as the cream cheese warms. You can also whisk the cream cheese with a ladle of the hot soup in a small bowl first, then stir that mixture back into the pot.
Add the chicken back in: Once the broth looks creamy and smooth, stir the shredded chicken back into the soup.
Finish: Add the lime juice and 1 Tbsp minced cilantro. Taste and adjust the seasoning as needed. Serve your chicken taco soup hot with the reserved lime wedges and any toppings you like. Enjoy!
Serving Suggestions
This chicken taco soup recipe already makes a lot, but adding cooked white rice (about ½ cup) to each bowl makes it even more filling for pennies! The rice softens into the broth and gives each spoonful a little extra body. Cilantro lime rice is another good choice if you like your rice on the side instead. For texture, I’ll add air fryer tortilla chips for dipping, crumbling, or chasing the last bits in the bowl, and this avocado tomato salad gives the meal a fresh and cool finish.
Storage & Reheating
Let your chicken taco soup cool, then store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop. Make sure to stir it well to help the cream cheese melt back into the broth if it separates a little.
You can also freeze this soup for up to 3 months, but for the creamiest texture, I recommend freezing it before adding the cream cheese. Cream cheese can sometimes look grainy after freezing and thawing, even though the flavor is still fine. Freeze the cooled soup in individual portions to make reheating easier. If adding the cream cheese fresh per serving, stir in about 1 scant tablespoon cream cheese per serving (2 cups each) until smooth.
Try These Chicken Soup Recipes Next!
When my family wants something cozy with a little kick, Chicken Enchilada Soup is an easy way to get all those saucy enchilada flavors in one bowl!
Creamy Chicken and Rice Soup is a from-scratch comfort food favorite with tender chicken, hearty wild rice, fresh vegetables, and a light creamy broth.
A bowl of this Coconut Turmeric Chicken Soup feels warm and soothing, with a creamy broth that’s perfect for chilly days or anytime you need something cozy.
Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.
Feel free to share more than one thing if you're feeling particularly accomplished! Extra credit: find someone in the comments and give them props for what they achieved!
Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.
69 more Doctor Who icons, mainly the Christmas episode The Snowmen Victorian Clara, The Eleventh Doctor, then at the end 15 Pond era icons (sorry it's split into two)
3 more teasers from the second batch under the cut.
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