Crock Pot Low-Carb Chicken Tortilla Soup


  • 2 pounds boneless, skinless chicken thighs
  • 1 cup heavy whipping cream half and half is fine if not on keto
  • 1 cup low-carb salsa
  • 2 teaspoons adobo seasoning
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 tablespoon xanthan gum cornstarch could be used too
  • 8 ounces colby or colby-jack cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 3 low-carb whole wheat torillas
  • 2 tablespoons butter


  • Place the chicken, cream, salsa, dish seasoning and salt within the cooker. Cook on low for four hours or chicken is totally soft-bo.
  • Shred or chop the chicken. Then add the chicken back to the cooker.
  • Pour within the chicken stock and half every of the cheeses.
  • For a thicker soup add one tablespoon of xanthan gum also.
  • Cook on low for a new hour or till cheese is liquified.
  • whereas soup is preparation, build the battercake strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. don't burn.
  • Serve the soup with the remaining cut cheeses and battercake strips.


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