This delicious chicken tortilla soup is low carb and keto friendly. It’s made with boneless skinless chicken thighs, leftover smoked chicken and bone broth that was made in the crockpot using the chicken bones and veggie scraps. If you don’t have the time to smoke chickens, rotisserie chickens from the supermarket will do just fine.

Ingredients:

• 9 Boneless skinless chicken thighs 
• 1 Smoked or rotisserie chicken (leftover)
• 2 Tablespoons avocado oil
• 1-2 Quarts chicken broth 
• 4 Tablespoons butter
• 3 Yellow onions diced
• 2 Bell Pepper colors of your choice diced
• 2 Stalks celery diced
• 2 Carrots peeled and diced
• 1 Jalapeño seeded and diced
• 5 Cloves of garlic minced
• 1 Bunch of cilantro chopped
• 1 Bunch of green onion sliced
• 1/4 Cup taco seasoning 
• 1 - 10oz. Can diced tomatoes 
• 1 - 8oz. Can tomato sauce 
• Redmond Real Salt, black pepper and garlic powder to taste
• Tapatio hot sauce to taste 

Season chicken thighs with your favorite taco seasoning, I make my own. While that’s marinating, prep out and dice, mince, peel all of your veggies. In a heavy pot, add the avocado oil and fry the chicken thighs until they have a good color on both sides. Should take a few minutes per side. Pull them out and set them aside. 

Add 1/2 stick of butter to the pot. Sauté peppers, onion, carrot, jalapeño and minced garlic until softened. About 10 minutes. Be sure to scrape up all those brown yummy bits from the bottom of the pot while sautéing your seasonings. That’s where a ton of flavor lives. Once the seasonings are softened, add a quart of chicken broth, an 8oz. can of tomato sauce and a 10oz. can of diced tomatoes. Bring that up to a boil and reduce down to a simmer.

I also seasoned it with salt, black pepper, garlic powder and more of my homemade taco seasoning. After everything cooked down, I sliced up the chicken thighs and added them along with the leftover chicken to the pot. Let that simmer until the chicken is cooked through. Right at the end you can sprinkle fresh chopped cilantro and sliced green onions right on top.

I served it topped with shredded cheese, sour cream, fresh avocado, cilantro, sliced green onion. I don’t always make tortilla strips, but when I do the kiddos get so excited. We like Ole LaBanderita low carb tortillas. Simply slice them into strips and pop them in the air fryer until brown. I like to fry mine in bacon fat on the stove in my Lodge Cast Iron skillet.

Thanks for stopping by. I hope you found this recipe helpful and I would love to hear from you and get your feedback. Please give me a follow on your favorite social media channels.