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

SERVES: 1

INGREDIENTS:

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

 

DIRECTIONS:

  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.

 

Tips

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.

Busy?

Buy a rotisserie chicken at your supermarket.

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