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!