Hi, hi! Can I start by saying how much I love you all? For reals. I typed out that last Family Friday post, confessing that I feel like a failure of a mother with the patience of…well, I don’t have patience. Hence the post. I got emails, Facebook messages, Instagram messages – you all are incredible. We really are all in this thing called life together. This messy, beautiful chaos we call life.
Piper is still being Piper and Shea is still being Shea but gosh do I love them. Christmas with kids is pretty incredible. Of course our family and friends went over and beyond and my house looks like a bomb went off in Toys-R-Us.
Christmas Eve was a bit tense. We traveled to the FAR west suburbs of Chicago and back in one day. With the kids. The roads were terrible going and really terrible coming home. When Mark pulled off at a rest stop to use the bathroom 23 miles from home I about lost my ever loving mind. Or maybe I did because there was an exchange of words, dirty looks, and subsequent silence as Piper screamed the remainder of the way home.
The following morning arrived quickly after not enough sleep, but was followed up with champagne and Paula Deen’s homemade cinnamon rolls, as is now our family tradition. My family made if over from Chicago and we were able to FaceTime with my mother-in-law and sister-in-law who are spending the holiday in Seattle as my SIL remains off her feet after an invasive ankle/foot surgery. I saw pictures and OWWW.
Santa was SO very good to us all. Mark surprised me with a new laptop (!) and a new knife set (so needed). The girls got a variety of toys that light up, make noise, dance, and of course, require a small fortune in batteries. Love ya, family!
My goal for today was very simple: eat some vegetables and get in a workout. I managed the vegetables and squeezed in a 3 mile walk this morning and a hockey game tonight. I had debated going into work because I really had no plans today, but instead I laid in bed between workouts and finished my book. Sometimes, we just need a day like that and I certainly can’t remember the last time I hadn’t left the house in 2 consecutive days and just enjoyed.
My only other plans this week involve easing back into the work routine and making a batch of soup. There’s no better way to pack in flavor, warmth, and sound nutrition, just as this soup served up. Enjoy!
- 2 Tbsp olive oil
- 1 onion, chopped
- ½ tsp black pepper
- 4 tomatillos, skin removed and diced
- 2 carrots, chopped
- 2 poblano peppers, seeds removed and sliced
- 3 (10 oz) cans enchilada sauce
- 4 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 2 cups fresh or frozen corn kernels
- ½ cup fresh cilantro, chopped
- Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion and season with pepper. Cook onion for 5-6 minutes or until translucent and softened.
- Add the tomatillos, carrots, and poblano peppers; continue cooking another 6-8 minutes or until the tomatillos soften.
- Pour in the enchilada sauce and chicken broth; bring the soup to a boil. Add the chicken and corn, cover, and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Remove the chicken to a cutting board and shred the chicken with two forks; return to pot.
- Remove from the heat and stir in the cilantro. Top with avocado, cheese, and/or tortilla strips, if desired.