Crockpot Mexican Chicken Tortilla Soup

Warm up with a bowl of Mexican chicken tortilla soup from the crock pot. This soup is great for cold days because it has tender chicken, hearty vegetables, and tasty spices. For a tasty and filling meal, serve it with your favorite keto-friendly toppings.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes, undrained
• 1 can 4 oz diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Avocado slices, for garnish
• Lime wedges, for serving
• Low-carb tortilla strips or chips, for serving optional

Instructions:

Boil chicken broth with ground cumin, chili powder, paprika, salt, and pepper

Add chopped onion, red and green bell peppers, minced garlic, tomatoes, green chilies, and green chilies

Make sure the chicken breasts are completely covered in the liquid when you put them in the slow cooker

The chicken should be cooked all the way through and soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat

Take the chicken out of the slow cooker when its done cooking and shred it with two forks

Put the chicken shreds back into the slow cooker

Pour the soup into a bowl and mix it all together

Check the seasoning and make changes if needed

Mexican chicken tortilla soup from the crock pot should be served hot, with chopped fresh cilantro, avocado slices, and a lime wedge on top

You can serve low-carb tortilla strips or chips on the side if you want to

Have fun with this tasty and comforting soup