Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
- 1 medium red onion finely chopped
- 1 clove garlic crushed
- 3 medium tomatoes peeled, seeded, and chopped
- 2 cups chicken bone broth
- 1 t kosher salt or to taste
- ⅛ t freshly ground black pepper or to taste
- 1 mild green chile pepper seeded and chopped
- 1 lb boneless chicken thighs
- 4 keto tortillas recipe on page 42
- 2 T avocado oil
- 1 cup full-fat coconut milk
Instructions
- Combine the onion, garlic, tomatoes, broth, salt, freshly ground black pepper, and green chile pepper in a 6-quart slow cooker.
- Lay the chicken thighs on top.
- Cover, and cook on LOW for 6–7 hours.
- Cut the keto tortillas in half, and then cut the halves into ¼-inch strips.
- Heat the avocado oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring, until crisp. Drain on paper towels.
- When the soup is done, remove the chicken thighs, and transfer the soup to a blender. Add the coconut milk, and blend until smooth.
- Cut the chicken thighs into bite-sized pieces, and set them aside.
- Ladle the tortilla soup into bowls and top with chicken pieces and tortilla strips. Sprinkle with chopped cilantro and serve!
Nutrition
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