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Chicken Tortilla Soup

By Dr. Eric Berg DC

A yummy take on chicken tortilla soup.  Bake some cheese in the oven and use them as “tortillas.”  

Chicken Tortilla Soup

TOTAL TIME: 45 mins



Chicken - 3 oz - shredded

Cheese - 2 tablespoons

Olive Oil - 1 tablespoon

Smoked Paprika - 1 teaspoon

Chicken Broth  - 1 cup

Onion - 1 ½  tablespoons

Carrot - 1 ½ tablespoons

Celery - 1 ½ tablespoons

Tomato Paste - 1 tablespoon

Avocado - ¾ medium avocado

Sour Cream - 1 tablespoon

Scallion - garnish



  1. Place olive oil, onion, carrot, celery in saucepot.  
  2. Turn to medium-low heat, cover.  Let cook on low for 10 minutes.
  3. Add tomato paste, smoked paprika. Let cook on low for 5 minutes.
  4. Add broth and chicken.  Let cook for 10 mins.
  5. Salt/pepper to taste.  Garnish with scallions.
  6. Serve with avocado and cheese crackers/sour cream.



Sweating is used to add deep flavor to soups and sauces.  It is especially useful when using ingredients like onions or garlic.

Sweating refers to cooking vegetables in a small amount of oil at a very low heat to pull out flavor.  The key to sweating vegetables is low/slow heat.  Try to avoid any browning/color on the vegetables.  Think of it like steeping tea.


Buy a rotisserie chicken at your supermarket.

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