I am obsessed with chicken tortilla soup from Max and Erma's. This crock pot low-carb chicken tortilla soup is creamy and hearty and will not leave you craving. #Keto #LowCarb
5 from 3 votes
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Crock Pot Low-Carb Chicken Tortilla Soup

I am obsessed with chicken tortilla soup from Max and Erma's. This crock pot low-carb chicken tortilla soup is creamy and hearty and will not leave you craving. #Keto #LowCarb 

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Author Leah @ Beyer Beware

Ingredients

  • 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

Instructions

  1. Place the chicken, cream, salsa, adobo seasoning and salt in the crock pot. Cook on low for 4 hours or chicken is completely cooked.

  2. Shred or chop the chicken. Then add the chicken back to the crock pot.

  3. Pour in the chicken broth and half of each of the cheeses. 

  4. For a thicker soup add one tablespoon of xanthan gum as well.

  5. Cook on low for one more hour or until cheese is melted.

  6. 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.

  7. Serve the soup with the remaining shredded cheeses and tortilla strips.

Recipe Notes

Nutritional Information