Monday, June 29, 2009

Ed's Mexican Tortilla Soup

Ed (Metabolic Maintenance's CEO)shared this yummy soup recipe with us. You can still eat soup in the summer, right?!?

2 garlic cloves, chopped
Dash garlic salt
Equal parts water and Pico de Gallo (found in the Hispanic section of your local grocery store)
1 lb. shredded, cooked chicken breast
Sauté garlic cloves in 1 tbs olive oil. Add water, salt, pico de gallo & chicken. Simmer on low until heated through. Serve with optional toppings below.

Optional toppings/additions

Tortilla chips

Sliced Avocado

Sour Cream

Sliced Green Onions

Fresh chopped cilantro

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