Slow Cooker Low Carb Chicken Tortilla Soup
Ingredients:
- 2 lb Boneless Skinless Chicken Thighs
- 1 c Heavy Cream
- 1 c Salsa
- 2 tsp Adobo Seasoning
- 1 tsp Sea Salt
- 2 c Chicken Broth
- 1 tbsp Xanthan Gum
- 8 oz Monterey Jack Cheese shredded
- 8 oz Cheddar Cheese shredded
- 3 Low Carb Tortillas
- 2 tbsp Butter
Instructions:
- Place the chicken, cream, salsa, adobo seasoning and salt in the slow cooker. Cook on low for 4 hours or chicken is completely cooked.
- Shred or chop the chicken. Then add the chicken back to the slow cooker.
- Pour in the chicken broth and half of each of the cheeses.
- For a thicker soup add one tablespoon of xanthan gum as well.
- Cook on low for one more hour or until cheese is melted.
- While soup is cooking, make the tortilla strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. Do not burn.
- Serve the soup with the remaining shredded cheeses and tortilla strips.
Nutrition
Calories: 1006kcal | Carbohydrates: 11g | Protein: 74g | Fat: 73g | Saturated Fat: 42g | Cholesterol: 422mg | Sodium: 2478mg | Potassium: 999mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2425IU | Vitamin C: 9.8mg | Calcium: 917mg | Iron: 3.2mg
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