Sunday bowls to fill our souls is a thing around here. And maybe more importantly, dinner is totally done for the next 2 nights so I can get back to the big stuff in life. 

Tonight on tap: a little Ella Fitzgerald on the speakers, @lecole41 red wine in our glasses, this new roasted poblano chicken tortilla soup recipe from the new cookbook to test, and collapsing on the couch is in hot order after such a fun day at Nordstrom Bellevue. 

This is weird, but you guys…we sold out again, in 2 hours flat for the second time this week. My heart is so happy thinking about all of these new homes and people that will start to eat and cook and be inspired to eat more real and healthy food because of it. 

 I’ll be back 12/13 at 6:30pm, same place (Nordstrom Bellevue Square) but with more books!

So, I just wanted to say it again: THANK YOU, every single one of you reading these words right now- who have shared this book, the blog, and this page in any way— with everyone you love.

Because healthy eating doesn’t have to be so hard, restrictive or complicated.

Because one person, one recipe and one tiny experience at a time, we can change the world. This much I know is true.

And if anyone wants to test this recipe with me this week, here you go. Let me know how it goes in your house, below, or over on instagram or facebook @simplyrealhealth.

Inspired by one of my all time favorite people, cutie Sara of @sproutedkitchen 

Roasted Poblano Chicken Tortilla Soup

Makes 4-6 servings

1 sweet onion, chopped

4 cloves garlic, whole

1 poblano pepper, chopped

1 jalepeno pepper (seeds removed), chopped

2 large 28 oz cans crushed tomatoes

4 cups organic stock of your choice

2 tablespoons butter or ghee

1-2 chicken breasts cooked and shredded or  sliced (or from a rotisserie chicken)

1 teaspoon sea salt & pepper

Heat a dollop of olive oil over medium-low heat in a large stockpot. Add garlic and onion to caramelize. After 5 minutes or so, add in peppers and do the same.

Prep or cook chicken to your liking, and keep on the side. Add tomatoes, stock, butter, sea salt and pepper to the pot and let warm. Purée or blend all ingredients together, adding more S + P if wanted.

Spoon into bowls, add chicken and any other toppings of your choice: avocado, limes, shredded raw cheese, cilantro, @sietefoods chips perhaps?

Happy Decembering indeed. 

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!

Double psst- did you know you can download a free 3 day sample of the current Fall Meal Plan here? Grab it now!