Pico De Gallo

 I Love a good Pico De Gallo, Sometimes more than Salsa.  The texture and taste of a good Pico is soo much more.......  MORE!!!!  Super easy to make, and goes with soo many dishes!  This is the Pico I added to my Chicken Tortilla Soup I previously posted!  Enjoy!!!

Pico de Gallo

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Ingredients

• 4-5 vine-ripened tomatoes, finely diced
• ½ to 1 tsp. Sea salt (or to taste)
• 1/2 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 bunch cilantro, finely chopped 
• 2 Tbsp. chopped jalapeno 
• juice of ½ lime

Instructions

1. In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed. Add remaining ingredients and stir together well. If you decide to refrigerate the salsa to allow flavors to combine, be sure to let it get to room temperature before serving (trust me-- it is better at room temp)!

Chicken Tortilla Soup

This soup is fantastic!  Who doesn't love a good healthy filling soup?  I've been meaning to post this all season, and I'm just not soo good at getting my recipes up anymore!  This soup is super easy, with easy ingredients as well!  Go ahead and give it a try!  It's super good for the new waistline we are all looking for right now!!

If your looking to go Paleo, all you have to do is leave out the sour cream and tortilla chips if your super strict!  Oh and the Pico on top of this is amazing!  I will be posting that next!!

Serves 4-5

 Ingredients

• 1/2 onion, diced
• 1 Tbsp. olive oil
• 1 tsp cumin
• a dash (or two) cayenne
• 1 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of ½ lime
• pepper, to taste
• 1 tsp salt
• 1 can pinto beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• olive oil (to taste)
• pico de gallo - Recipe HERE
• 2-3 avocados, diced
• cheese (optional)
• tortilla strips (optional)
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

1. In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
2. Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
3. In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
4. In individual bowls layer chicken, about ⅓ c. pico de gallo, ⅓ c. diced avocado, and ⅓ c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.  

**  If you are in a hurry, you can use already cooked chicken and throw it in the crockpot, or heat it up right before serving.