Equipment Needed

• Soup pot, slow cooker or Instant Pot
• Cutting board & Knife

Directions

Tortilla Strips

• There are a couple of ways to get the ‘tortilla’ part of this Keto Tortilla Soup. They can be made whenever you have a free minute while making the soup.

Strips from Tortillas

• Use Almond Flour Tortillas or store bought low carb tortillas. Brush them with oil, add a sprinkle of sea salt and then slice them into strips. Arrange them evenly on a baking sheet and then bake at 350° until crisp, about 4-5 minutes.

Cheese Tortilla Strips

• Heat oven to 350° and line a baking sheet with a non stick baking mat or parchment paper. Place 1/4 cup shredded tex mex or cheddar cheese in a low raised mound on one side of the baking sheet and a second 1/4 cup mound on the other.
• Bake for 8 – 10 minutes in the preheated oven. You want them to look super crispy otherwise they will be soggy once cooled. Remove right away from the pan and place on paper towel to cool for a minute or two – yes they will be super pliable.. for now..
• After they have cooled for only a minute or two, slice them into long strips before they cool completely and turn hard and crispy.

Stove Top

• Heat a soup pot on medium high with a tbsp of oil. Peel and mince the garlic or press it through a garlic press. Combine with the remaining rub ingredients and then massage it into the chicken.
• Sear the chicken breasts in the hot oil, both sides, then remove from the pot and set aside. Add diced tomatoes and red pepper to the hot pot; add an additional tbsp of oil if needed. Reduce the heat to medium and cook until the onion is translucent. Stir in diced jalapeños *see notes 3&4.
• Deglaze the pot by pouring in 1/2 cup of the chicken broth and scraping all of the little bits from the bottom of the pot. Add the tomato paste, diced tomatoes and remaining broth, then stir to combine. Place the chicken breasts back into the Keto Tortilla Soup and bring to a simmer. Cook for 15-20 minutes, or until the internal temperature of the chicken has reached 165°.
• Remove the chicken from the soup and stir in the shredded cheese. Shred the chicken using two forks and then stir back into the Keto Chicken Tortilla Soup. Serve immediately with choice toppings and tortilla strips.

Instant Pot

• Heat your Instant Pot on saute mode with 1/2 tbsp avocado oil. Once hot add diced onion and red pepper. Fry until the onion is translucent, then remove all from the pot.
• Add 1/2 tbsp oil to the pot. Combine rub ingredients, massage into the chicken breasts. Sear on both sides, then remove and shut the Instant Pot off. Deglaze the pot by pouring 1/2 cup chicken broth in and scraping away the little bits from the bottom with a wooden spoon *see Instant Pot specific tips below.
• Add the chicken back into the broth and, without mixing, dump the remaining ingredients on top of the chicken in this order: onion and red pepper, chopped jalapeños *see notes 3&4, diced tomatoes, tomato paste and lastly the remaining bone stock or chicken broth. Again, do not mix.
• Secure the lid of the instant pot and turn the valve from venting to the sealed position. Cook on the Pressure Cook setting for 25 minutes, naturally release for 5 minutes, then carefully, quick release.
• Once all of the steam has been released, open the lid of the Instant Pot. Remove the chicken and mix the tex mex cheese into the Keto Chicken Taco Soup. Use two forks to shred the chicken into chunks and then place back into the soup. Mix and serve hot with toppings of choice and tortilla strips.

Slow Cooker

• Heat a skillet over medium heat and add 1/2 tbsp of oil. Mix the rub ingredients together and massage into the chicken breasts. Once the oil is hot, sear the chicken breasts, both sides, then place into the bottom of the slow cooker.
• Add another 1/2 tbsp of oil to the skillet. Add diced onion and diced red bell pepper and cook until the onion is translucent. Scrape the onions and peppers into the slow cooker.
• Stir in the broth, diced jalapeños *see notes 3&4, diced tomatoes and tomato paste. Cook on high for 3-4 hours or low 5-6.
• Remove the chicken from the slow cooker and mix the shredded tex mex cheese into the Keto Chicken Tortilla Soup. Use two forks to shred the chicken, then stir it back into the soup. Serve hot with your choice toppings and tortilla strips.