Crock Pot Low-Carb Chicken Tortilla Soup

Crock Pot Low-Carb Chicken Tortilla Soup

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 cup half & half ((heavy whipping cream, is fine if not on keto))
• 1 cup salsa ((heavy whipping cream, is fine if not on keto))
• 2 tsp adobo seasoning
• 1 tsp salt
• 2 cup chicken broth
• 1 tbsp corn starch ((heavy whipping cream, is fine if not on keto))
• 8 oz Marble ((heavy whipping cream, is fine if not on keto))
• 8 oz pepper jack ((heavy whipping cream, is fine if not on keto))
• 3 wheat ingredient (low-carb whole)
• 2 tbsp butter

Instructions

1. Place the chicken, cream, salsa, adobo seasoning and salt in the crock pot.
2. Cook on low for 4 hours or chicken is completely cooked.
3. Shred or chop the chicken.
4. Then add the chicken back to the crock pot.
5. Pour in the chicken broth and half of each of the cheeses.
6. For a thicker soup add one tablespoon of xanthan gum as well.
7. Cook on low for one more hour or until cheese is melted.
8. While soup is cooking, make the tortilla strips by cutting the shells into strips.
9. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes.
10. Do not burn.
11. Serve the soup with the remaining shredded cheeses and tortilla strips.