I LOVE chicken tortilla soup and the difference between this and the higher carb version is that I simply bake my own tortilla strips using low carb tortillas and I omit corn. Every time I make this I make a double batch and eat it for days!!

Chicken Tortilla Soup

Serves 4

Prep: 10 minutes

Cook: 8 hours

INGREDIENTS

• 3 cups chicken broth or chicken bone broth

• 2 to 3 boneless chicken breasts, frozen or fresh

• 1/2 (15 ounce) can diced tomatoes with Italian seasoning

• 1/2 onion, diced

• 1 green bell pepper, diced

• 2 jalapeño peppers, seeded and minced

• 1/2 teaspoon chili powder

• Salt and pepper

• 1 low carb tortilla, cut into 1/2 inch strips

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon Tajin seasoning

• 1/4 cup shredded cheese (optional)

• 1 avocado, cubed (optional)

• 2 tablespoons sour cream (optional)

DIRECTIONS

1. In the slow cooker, combine the chicken broth, chicken breasts, tomatoes, onion, bell pepper, jalapeño peppers, and chili powder.

2. Cover and cook on low heat for 7 hours.

3. Remove the chicken breasts, shred with two forks, season with salt and pepper, and return the chicken to the slow cooker.

4. Cover and cook for 1 hour.

5. In the last 15 minutes, preheat the oven to 350 degrees.

6. On a baking sheet, arrange the tortilla strips in a single layer. Drizzle with the oil and season with salt and Tajin. Bake for 8 to 10 minutes until crisp.

7. Divide the soup into 4 bowls and serve topped with the shredded cheese, avocado, and sour cream.